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Rose Syrup

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Rose Syrup

The perfect rose syrup recipe with a picture and simple step-by-step instructions.

  • 1 kilogram Sugar
  • 1 liter Water
  • 1,5 teaspoon Citric acid
  • Fragrant rose petals red
  1. Carefully wash the rose petals and drain them, bring the water with sugar to a boil and then remove from the stove and carefully add the rose petals to the pot, leave everything to stand overnight. Then remove the leaves and briefly heat the syrup again, remove from the stove and add the citric acid, stir everything well until the citric acid has dissolved, allow to cool and fill into containers. The stronger the smell of the roses, the more intense the taste. Tastes very good with Selter or in sparkling wine and wine, but also only very good as a diluting juice. The syrup keeps for a long time in the refrigerator.
Dinner
European
rose syrup

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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