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Give your rosehips a good rinse under the tap, pat them dry, trim the ends, and make scores on each hip or pierce them with a fork.
Sterilize and dry a sealable jar, place a layer of sugar at the bottom, then a layer of hips, and continue layering hips and sugar alternately until the jar is full.
Seal the jar and place it by a sunny window for a couple of weeks to a couple of months, turning it from time to time to allow the sugar to draw out the liquid from the rosehips and form syrup.
Strain the syrup through a fine cloth like muslin to remove the irritant hairs from the rosehips.
Seal the syrup in sterilized bottles and store in the fridge to prevent bacterial growth.