If you eat a raw Rowan berry you will be absolutely gob smacked (literally) with the extreme tart flavour that intrudes your taste buds.
However when treated and cooked in the way we do it’s flavour begins to mellow and you end up with a syrup that is very wholesome and smooth. It has flavours similar to the rose hip syrup although it has more of an underlying almond like flavour. I think it’s the perfect thing for creating sorbets, small jellies and cheesecake jelly toppings. Saying that you’ll often find me in the office drinking a hot Rowan berry Syrup.