Rose Syrup
By: Jenny Eatwell
Published: Wednesday, July 1, 2015 - 7:09am

Ingredients




1 large fragranced rose bloom
200g caster sugar
200ml water

Preparation

1 Rinse off the petals to remove dead grass and wildlife, dissolve 200g of caster sugar in a pan with 200ml of water over a low heat.  Add the petals, stir occasionally, cook for 30 mins never letting it rise above a nearly-simmer.  Try not to eat great spoonfuls of it as it cooks.  Strain (I strained mine through a tea strainer) into a suitable jar or bottle, cool and refrigerate.

About

A super-delicious, exotic combination of the flavour and fragrance of roses.