Deliciously fragrant, Rose Syrup adds a sweet, delicate, aromatic, botanical note to any drink, hot or cold, boozy or not.

While it doesn’t matter what colour of rose you use, it is important that you ensure that the roses you use are safe. Ensure that the roses you buy are not only edible but also unsprayed. If you can get hold of organic edible roses that would be best.

It can be used in cocktails such as Seventh Son, Indian Rose and Rose & Rye

Rose Syrup

Ingredients

• Petals from a large deep red scented rose – unsprayed
• 1 cup sugar
• 1 cup water

Instructions

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.