This syrup makes an inexpensive and thoughtful gift, and is a wonderful way to get a bit more life out of roses in full bloom.
My favourite way to enjoy it is swirled through Greek yoghurt, but it would be fabulous as a 1:1 replacement for simple syrup in a cocktail, served over ice cream, or adding a shine to fresh berries on a pavlova or cake.
Make sure you are using roses that haven’t been sprayed with pesticides.
- 600g white sugar
- 200g rose petals. Dark pink or red petals will give the best colour, but a good aroma is the most important thing.
- Juice of a lemon
- 500ml water
Very gently rinse and drain the rose petals.
Put the sugar in a pan with the lemon juice and heat gently until the sugar dissolves. Add the rose petals (and berries if you are using them), and bring the mixture to a boil. The petals will wilt and give up their colour to the syrup. Strain the syrup into a bowl, then pour it back into the pan and reduce it into a thick syrup.
While still hot, pour into clean, sterilised bottles or jars.