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Rose Petal Syrup.
Rose Petal Syrup is incredibly easy to make and tastes simply wonderful. I generally use white sugar for making my floral syrups but my lovely friend Margie Namura from Dessert Island Dishes gave me the following recipe which is far superior.
1 Cup of Agave Syrup
1 Cup of Water
I’ve used Agave instead of white sugar because it’s much better for you…and as an extra bonus, it’s even easier than using sugar!
To make the syrup: Use equal quantities of Agave and water, 1 cup of each; 3 roses, make sure they are organic and free from insecticides…order yours from The Edible Flower Garden to get the most beautiful ones around.
Give your roses a little rinse and then add all three ingredients to a saucepan.
Simmer gently for about 15 minutes.
Turn off the heat and allow to cool. The longer you leave the rose petals in, the more intense the flavour of your syrup will be. After a couple of hours (or even overnight), strain the petals out and pop your syrup in a container where it will live happily in the fridge for a month or so.
This syrup is marvellous for drizzling over cakes and even more delicious splashed into a whole range of summer cocktails. How about with champagne?