Rose syrup

Rose syrup

By
From
Real Food by Mike
Makes
250 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
100g fresh rose petals, (guaranteed unsprayed and organic)
500ml boiling water
230g caster sugar
1 star anise
1 clove

Method

  1. Brush the rose petals gently to remove any dirt, then place them on a tray lined with paper towel. Put the tray in a safe, draught-free place for 2 days to allow the petals to dry.
  2. Once the rose petals are brittle, place them in a sterilised 500 ml clip-lock jar and pour the boiling water over them. Allow the petals to cool, then steep for 24 hours in the water.
  3. Strain the water into a saucepan and add the sugar and spices. Boil for 10 minutes until the syrup lightly coats the back of a spoon, then remove from the heat. Allow to cool then strain back into the clip-lock jar. The rose syrup will keep for several months in the refrigerator.
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