Ingredients
dried rose hips - 1 1/2 to 2 cups
water - 1 1/2 qts
sugar - 1/3 cup
potato starch - 1 tbsp

Instructions
Rinse rosehips and crush lightly. Put them in a saucepan with the water. Bring to a boil and simmer under fruits are tender. Cool to lukewarm and puree in blender or food processor. The resulting puree should measure up to 1 to 1 1/4 qts. Add water if needed.
Pour the puree back in the saucepan. Add sugar and stir. Cook mixture over medium heat. While it simmers, mix the potato starch with a small amount of water and disintegrate any lumps of starch. Slowly stir starch mixture into soup. Remove from heat when mixture reaches boil. Chill.
Serve topped with whipped cream, ice cream, and slivered almonds. Also can be served with cornflakes on top.