Rosenblüten-Sirup

Ingredients

• 500 g sugar
• 50 g white candied sugar
• 1 untreated lemon
• 1 tbsp citric acid
• 500 g unsprayed organic rose petals

Instructions

1. 1.

   Boil 500 ml water with the sugar and candied sugar until dissolved. Wash the lemon hot, slice into rounds, add to the pot along with the citric acid, then let the liquid cool. Place the rose petals in a large jar, 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 about 6 months in the fridge.

2. 2.

   For a refreshing drink, pour 1–2 cl of syrup into glasses and top with sparkling wine or mineral water. Add rose petals and ice cubes if desired, then serve immediately.