3/4 gallon measure of ripe rose-hips

Campden tablet

8 oz. chopped raisins

3 1/4 Ib. sugar

1 gallon water

Rind and juice of 2 lemons

Pectozyme

Nutrient

Sauterne yeast

Wash and crush the berries without breaking the inner pips, add the raisins and lemon rind, then pour on the boiling water. When cool add one Campden tablet, one teaspoonful of pectozyme and the lemon juice. Next day add the nutrient and yeast and after five days strain and press dry, then stir in 2 1/2 Ib sugar. Continue the fermentation in the usual way by adding the remaining sugar in three 4 oz. doses each time the S.G. falls below l.010. Rack and mature for two years as usual.