Rose Syrup

1. 1

   Rinse off the petals to remove dead grass and wildlife, dissolve 200g of caster sugar in a pan with 200ml of water over a low heat.

2. 2

   Add the petals, stir occasionally, cook for 30 mins never letting it rise above a nearly-simmer.

3. 3

   Try not to eat great spoonfuls of it as it cooks.

4. 4

   Strain (I strained mine through a tea strainer) into a suitable jar or bottle, cool and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.