Preheat the oven to 180 degrees F or its lowest setting.
Bash the rosehips in a mortar and pestle to break them up slightly and split the fruit. Remove and discard the seeds.
Add the salt to the split rosehips and give them another quick bash with the pestle. The goal is just to break them up a little, not turn them into mush. Scatter the rosehips on a baking sheet and put in the oven. Immediately turn off the heat and leave in the oven until they are dried but not burnt, about 30 minutes.
Grind the dried rosehips to a fine powder in a spice grinder. Mix together with the glucose, bicarbonate of soda, ginger and citric acid. Store in an airtight container.
Add half of the sherbet to 4 1/2 cups warm water. Stir and drink freely.
Keep the remainder completely dry in an airtight container in a cool, dark place for up to 6 months.
The content of this program is for entertainment purposes only and is not intended as medical advice. Always consult a professional health care provider before trying any form of therapy or if you have any questions or concerns about a medical condition. Natural products can be toxic if misused, and even when natural products are used as directed, certain individuals can have adverse reactions.
Recipe courtesy of James Wong