Rose Flower Syrup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 3 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g petals frarant roses, plucked
- 500 g suar
- 500 ml water
- 2 packs citric acid
- 2 lemon (s)
- 1 vanilla pod, the pulp it
Print Recipe
Pin Recipe Instructions
- Bring half a liter of water to the boil together with 500 g of sugar and stir until the sugar has dissolved, then allow to cool.
- Wash the lemons with hot water, dry them and cut them into slices. Pour into a large glass together with the rose petals, citric acid and the scraped pulp of the vanilla pod. Pour the cold sugar solution over it, close tightly and let it steep for 3 days in a cool, dark place.
- Line a hair strainer with a clean cloth and place over a saucepan. Pour the syrup through the sieve, bring to the boil and pour it into clean glass bottles through a funnel while still hot.
- This tasty syrup will keep for at least 6 months if stored in a dark and cool place.
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