Rosehip syrup like we made tastes like strawberry-rhubarb (we decided). If you use it to make a juice (water it down), it gives a very fresh, watermelon-type flavour. Other people describe it as being like hibiscus tea, and I can definitely see that as well.
I think I’ll use it as a sort of grenadine for desserts, crêpes, and mixed drinks. It’s very high in Vitamin C, and we didn’t cook it for long so as to preserve most of the nutrients.
Any way you look at it though, it’s a great thing to be able to prepare if you’re in to homestead or survivalism. Apparently it keeps for at least 14 months (sealed).