Bosnian rosehip cordial (Sok od šipka)

1. Wash the rosehips, trim off the stalks and black tips and cut the berries in half.

2. Cover with 1.5 litres of water in a pan, bring to the boil and simmer for 30 minutes until completely soft.

3. Crush with a potato masher and leave for 1 hour to infuse.

4. Strain through a sieve lined with a finely woven tea towel or double muslin so that not a single hair from the seeds remains in the juice.

5. Bring the juice to the boil with the sugar and lemon juice, boil for 5 minutes, then pour into hot sterilised bottles.

6. To serve, dilute 1 part cordial with 4-5 parts cold still or sparkling water.

Tip: In the Bosnian mountains the whole family picks rosehips in autumn – 'šipak' cordial is a winter vitamin C bomb. Don't skimp on straining: the hairy fibres around the seeds scratch the throat.