This rose hip syrup is a fun ingredient to play around with and to have on hand to create something special and tasty really easily. I used dried organic rose hips from a local co-op, but next summer we'll be growing Rugosa roses at River Road Farm, so we'll be able to harvest our own in the fall.
Rose Hip Syrup
2 tbsp dried rose hips
1.5 cups sugar*
2 cups water
Simmer sugar and water until the sugar is fully dissolved. Remove from heat and allow to cool slightly. Allow the rose hips to steep (in the tea infuser) in the syrup until the mixture is a pale orange color, about 25 mins, then let the mixture cool. It should last two weeks in the refrigerator in an airtight container.
*Usually simple syrup is made with equal parts sugar and water, but the rose hips have a super delicate flavor, so a little less sweetness seems to work better in the recipe.