For rosehip tea: boil 4 cups of water with 1 Tbs (6) dried rosehips till dried rosehips sink to the bottom and water is reduced to one cup of red tea. Use left over rose hips to make rosehip jam, see below. You can also soak six dried rose hips overnight in two cups of cold water and boil fifteen minutes to make a quick cup of tea in the morning. Or boil rosehips in glass measuring cup in microwave, 3 minutes.

For rose hip syrup: boil cup of dried rosehips with lemon wedges in 2 cups of water till rose hips sink, run through foodmill with fine sieve, discard lemon. Simmer rosehip juice with a cup of water and 1/2 cup of sugar till thick as maple syrup. Store in pint glass bottle, use in nine months, as the Vitamin C dissipates.

For rose hip jam: cover cup of dried rosehips and 2 quartered lemons, peel on, in unsweetened frozen apple juice. Boil till dried rosehips sink. Discard lemons. Run rosehips through food mill with fine sieve. Add Tbs butter, Tbs gelatin dissolved in Tbs cold water. Bring to boil. Cool. Taste. Add tsp agave syrup or honey to your liking. Makes a one cup mason jar.