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Rose Petal Syrup
Preparation info
makes
600 ml
Difficulty
Easy
Appears in
The Scented Kitchen
Published 2012
This easily made syrup forms the base for rose-flavoured creams, custards, ice-creams and sorbets. Store it in the fridge or, if you wish to keep it longer, sterilise it following the method on p.59.
Ingredients
400 ml 14 fl oz 50 g 2 oz
Method
Boil the water, pour it over the flower petals in a bowl and leave for about three hours. You will notice that the colour fades, but the addition of sugar will restore its healthy pink blush. Put all the ingredients in a saucepan, heat gently until the sugar has dissolved, then remove from the heat and leave until cold. Strain, bottle and label.