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.
Booze News
Did you enjoy this post? The Booze News is a curated collection of new ideas, recipes and research on home boozemaking from around the web. Some are from this site, some are from other good places. Add yourself here for irregular deliveries of deliciousness.
