Rose Syrup

ingredients

  • 150g white sugar
  • 150ml water
  • 50ml rose water
  • 5g dried rose petals

method

Put 150g granulated white sugar, 150ml water, 50ml rose water and 5g dried rose petals into a saucepan and bring to the boil.

Turn the heat down and simmer gently for 5 minutes.

Take off the heat and allow the syrup to infuse as it cools, then strain it if you’ve used rose petals.

It will keep in a sealed container in the fridge for 2-3 weeks.

Makes about 250ml