Rose Petal Syrup
Prep: 30min
|
Servings: 500
|
Cook: 15min
Rose petal syrup is a recipe featuring fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g sugar
- 50 g white kandis
- 1 unbleached lemon
- 1 EL citric acid
- 500 g unbleached, pink, fragrant organic rose petal leaves
Instructions
-
1.
Boil 500 ml water with the sugar and kandis until dissolved. Wash the lemon hot and slice it. Add the slices and citric acid to the liquid and let cool. Place the rose petals in a large jar and pour the syrup over them. Seal tightly and let steep for one week in a cool place. Strain through a linen cloth and fill sterilized bottles. The syrup keeps for about 6 months in the refrigerator.
