This is a Viking recipe for a syrup that can be mixed with water to taste. The result is a light, refreshing beverage that you can enjoy as is or mix into a mocktail or cocktail.

The full recipe makes roughly 8 cups. You can make a half portion just to test it out.

4 c. fresh rosehips (or substitute the same amount of dried)
8 c. water
2 c. honey
1 c. apple cider vinegar

If using fresh rosehips, clean and roughly chop them first.

Put the rosehips in a large saucepan. Add the water and bring to a boil. Reduce the heat and simmer for around 15 minutes.

Strain through a piece of linen or cheesecloth, preserving the liquid. Discard the rosehips. Transfer the liquid to a clean pot and add the honey.

Bring to a boil, stirring to dissolve the honey. Simmer until reduced to a syrupy consistency.

Let it cool. Then, add the apple cider vinegar.

Pour into clean, sterile containers and store in a cool place. Proceed cautiously, as this is known to start fermenting, which can lead to exploding containers.