My parents used to make sherry from the rosehips they picked themselves by the sea. I have only made my own rosehip sherry once though, 13 years ago. I still have a few bottles left, and the sherry just seems to get better and better with time. I noticed that it can start looking a little cloudy in the bottom, but then I just pour it into a new bottle and leave the last sip in the old bottle.

Instructions:

Boil the water and sugar.
Pour it over the rosehips, in a bucket or large bowl.
Stir daily and leave for 8-10 days.
Cover the bucket with a lid and let it sit for 4-5 months.
If you notice any plant parts on the surface, just remove them.
Pour the sherry into clean bottles.

I use my rosehip sherry in my mushroom stews and I also love to splash some on top of my fruit salad.

Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth