My garden rose syrup is the start from every rose scented summer treat, from rose jam to rose petal ice cream.
Early in the morning I go out in the garden and gather a basketful of newly opened rose blossoms. They are best picked after the dew has dried, but before the oil has driven off by the sun at ten or eleven. The petals must be strained out before adding sugar and reducing the rose water to syrup. And a lot of sugar is needed or the result will be very bitter!
I love the aroma when it’s spicy, exotic and a little bit citrussy.
garden rose syrup
about 20 organic rose blossoms
juice of a freshly squeezed lemon
2 tablespoons rose water (as used in the Persian and Middle Eastern cuisine)
Heat the water in a sauce pan, add the rose petals and bring to a simmer. Let it simmer for a few minutes, then cover the lid and let the petals infuse the water for about 3 hours. Strain liquid into another sauce pan and add the sugar and the lemon. Reduce the liquid simmering slowly for 15 minutes until it gets syrupy.
Store in the fridge.
The colour of the syrup changes depending on the roses you use, from earthy amber to deep red or pale pink.