rose petal syrup

Ingredients for 1 servings:

• 150 g petals of fragrant roses, plucked
• 500 g sugar
• 500 ml water
• 2 packs of citric acid
• 2 lemons
• 1 vanilla pod(s), pulp

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 10 minutes; Total time approx. 3 days 40 minutes

Fine finishing for sparkling wine, desserts or creams

Bring half a liter of water to a boil with 500g of sugar, stir until the sugar has dissolved, then let cool. Wash the lemons with hot water, dry them, and slice them. Place them in a large jar along with the rose petals, citric acid, and the scraped-out vanilla bean pulp. Pour the cold sugar solution over them, seal tightly, and let them steep in a cool, dark place for 3 days. Line a colander with a clean cloth and place it over a pot. Pour the syrup through the sieve, bring to a boil, and pour it through a funnel into clean glass bottles while it’s still hot. Stored in a cool, dark place, this delicious syrup will keep for at least 6 months.