I’ve been working on several projects recently, … utilizing flowers to emphasize the gifts & beauty nature offers us. My rose & lavender syrups will be available soon for purchase, and other floral flavors are coming along shortly. But for now I’m excited to introduce these lovely syrups, and highlight some dessert recipes where I put them to use …stay tuned. 🌹🥀🌺🌸
Rose Petal Syrup –
1 Cup Fresh petals or 3/4 Cup Dry petals
1 Cup white sugar
1 Cup spring water
Heat water to simmer and add sugar and petals, and wait for the sugar to fully dissolve into the water. Stir regularly to infuse the flowers and sugar. It should begin to turn a light pink or red depending on the color of petals used. Once it starts to thicken stay near stove to occasionally stir and make it’s not burning (sugar burns easily). Test the syrup with spoon,
when its slightly thickened like warm honey pull from the heat. The cooking process shouldn’t last more than 15 mins.
Pull off heat, and let sit for about 5 mins before pouring the liquid through a strainer to remove petals. When syrup is
completely cooled put in a glass jar and store in a cool dry place. Lasts about 3-4 weeks.