Rose petal syrup is an amazingly fragrant syrup that can be poured over pancakes and ice cream, served as a sweetener for herbal infusions, or as a cordial diluted with water. The dark-colored, fragrant rose petals of the damask rose (Rosa x damascena) or French rose (Rosa gallica) are best to use in this recipe. The key to making a successful syrup is keeping the temperature low.
- 1 cup granulated sugar,
- juice of 1 lemon, strained,
- juice of 1 orange, strained,
- 10 tbsp dried rose petals or,
- 10 fresh rose heads.
- Combine the sugar and 10fl oz (300ml) of water in a small saucepan, and stir the mixture constantly over low heat until the sugar dissolves completely. Don’t allow it to boil, because this will make the mixture cloudy. Stir in the strained lemon and orange juices, turn the heat down, and simmer over low heat for about 5 minutes.
- Over the next 15 minutes, gradually add the rose petals, a tablespoon at a time, and stir well before adding another tablespoon. Remove from the heat, leave to cool, and strain. Pour into a sterilized glass bottle, seal, and label.
- Keep in the fridge.
NOTE: To sterilize a bottle or glass jar, wash it and its lid well in hot water, drain upside down, and put into a cool oven (275°F/140°C) for 15 minutes.