Remove the calyx and stem from your rosehips (the parts attached to each end) and wash them thoruoughly. Pat dry and add to the bowl of a food processor.

Process the rosehips until they are well broken down into very small pieces.

Add the chopped rosehips to a large heatproof jar (like a canning jar).

Bring 1 ½ cups of water to a boil and pour it over the rosehips. Place a lid on the jar and allow to steep at room temperature for 1-3 hours.

Once you've allowed your mixture to steep, fit a bowl with a strainer lined with a coffee filter or several layers of fine cheesecloth.

Pour the mixture through the strainer, with the rosehip pieces collecting at the top, while the "tea" or "juice" collects in the bottom.

Press the rosehips to extract as much liquid as possible.

Compost the spent rosehips and reserve the collected liquid.

Add the honey to the jar and stir vigorously to combine.

Once everything is well mixed together, transfer your rosehip syrup to an airtight storage lid and move to cold storage.

Store for 1-4 months in the refrigerator. Always use a clean utensil to retrieve the syrup and you should get a very long storage term. Discard if there are any signs of spoilage.