Photo: Jürgen Howaldt, CC BY-SA 2.0 de · source
Syrup · From Bladwijzer
Rose petal syrup
- Makes: ± 750 ml
- Time: 20 min + overnight steeping
- From: Japanese rose
Ingredients
- ± 60 g fresh petals (4 generous handfuls)
- 500 ml water
- 500 g sugar
- juice of 1 lemon
Method
- Bring the water to the boil, take the pan off the heat and stir in the petals.
- Cover and leave to steep overnight.
- Strain, squeezing the petals well.
- Add the sugar and lemon juice (the syrup turns a lovely pink), heat until the sugar has dissolved and boil for 2 minutes.
- Pour the hot syrup into clean, hot bottles and close at once.
Storing: Unopened, a few months in a cool, dark place; once opened, keep in the fridge. Lovely in lemonade, sparkling wine or over panna cotta.