I made elderberry syrup in the fall, before the rose hip syrup. I froze the berries since the peak varied across the harvesting sites and then processed them all at once. The processing demanded careful attention and a lot of refining was necessary (seeds and stems needs to be entirely removed because apparently they contain toxins). For health benefits and flavour, regardless of the lengthy process, elderberry syrup is definitely a win over rose hip syrup. For the rose hip syrup I really only want to mix it into juices, which defeats the purpose as it’s generally cranberry juice with tons of its own Vitamin C anyway. Elderberry syrup has tons of anthocyanins and tastes great drizzled over fruit, ice cream and put into smoothies.