The healing properties of rose hips have been known for centuries, but brewing errors can negate them.
In order for berries to give the maximum amount of vitamins, you don’t need boiling water and time, but an understanding of the chemistry of the process.
The dried rose hips are washed and crushed in a mortar or blender - this way the pulp will release juice faster. For 500 ml of water, take 2 tablespoons of raw material.

The water is heated to 80°C: boiling water destroys vitamin C, turning the decoction into a fragrant but useless drink.
Pour the berries over, cover with a lid and wrap in a towel for an hour.
Using a thermos speeds up extraction. A glass flask is preferable to a metal one - oxidation deprives the decoction of some of its beneficial properties.
Infuse for 6-8 hours, but not longer: tannins add bitterness. If you want sweetness, add honey to a warm infusion, not to a boiling one.
Fresh rose hips are brewed differently.
The berries are cut, the fuzzy seeds are removed, the pulp is poured with water at 70°C. Infuse for 40 minutes, then strain.
Drink immediately: during storage, rutin, which is responsible for the elasticity of blood vessels, is destroyed.
The sediment at the bottom of the cup is not garbage, but a source of microelements. It is carefully stirred and finished.
Re-brewing the same berries is pointless: they give up all their useful properties during the first cycle.
A properly prepared infusion has a tart taste, ruby color and the power of nature compressed into a sip.