Rose Hip Water
by Betsy Carnie
Rose hips are rampant on the Vineyard in late summer, their shiny red skins like beacons. They boast one of the richest sources of vitamin C on the planet and have many traditional and medicinal uses. Since my children are young, we have kept our recipe simple: we mash them with a mortar and pestle and steep them in tap water for one day in the fridge, about a dozen rose hips for a half gallon of water. We add a touch of Island honey to balance their lovely sourness. The refreshing blush-colored drink is a perfect complement to this menu.