A deliciously fragrant and colourful rose syrup that captures the spirit of summer and can be used in many ways.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 1 350 ml bottle
- Petals from a large deep red scented rose - unsprayed
- 200 g golden granulated or golden caster sugar
- 200 ml water
Place sugar and water in a pan and place over a low heat until the sugar is fully dissolved.
Add the rose petals and leave uncovered to just about simmer for half an hour.
Strain the syrup into a sterilised bottle, seal and leave to cool.
This recipe can be scaled up according to how many roses you have and how much syrup you want to make. Can keep in the fridge for up to a year. Freezes well.