Harvest rosehips after the first frost when they are ripe and red. Remove stems, leaves, and blossom ends. Rinse well.

Chop rosehips coarsely or crush them lightly with a wooden spoon. Place in a glass jar.

Pour enough vodka or brandy over the rosehips to completely cover them. About 2 cups of vodka per 1 cup of rosehips.

Seal the jar tightly and store in a cool, dark place for 4-6 weeks, shaking occasionally.

After infusion, strain the liquid through a cheesecloth or fine mesh sieve into another clean glass jar.

Squeeze the rosehips to extract as much liquid as possible. Discard the used rosehips.

Store finished rosehip tincture in a sealed glass jar in a cool, dark place. It will keep for 2 years.

Take rosehip tincture diluted in water or tea. Dosage is typically 2-5 mL taken 1-3 times per day.