In a medium sauce pan, combine rose hips and water. Simmer for 1 hour. Add 1/3 cup sugar and let mixture cool in the pan for 30 minutes.

Using an blender, process the mixture until smooth. Strain mixture through a medium mesh strainger into a pitcher or stroage container; discard the solids. For a thinner consistency, add 1 cup water. For a sweeter taste, add orange juice or raspberry syrup.

Cover and refrigerate the soup overnight. Ladle soup into the bowl, garnish with whipped cream and almonds (optional), or pour a generous ladle of cold heavy cream or milk to serve with the soup.

[I posted this recipe.]