Spiced Rose Syrup/Rose Soda
Posted: Mon Sep 22, 2014 3:15 pm
This makes about one and a half cup lovely, sweet (and strong!) rose syrup. You could get different rose colours for different correspondences, or experiment and use different edible flowers.
INGREDIENTS:
A: 2 cups water, 1 1/3 sugar, 4 tablespoons of rose petals, a dash of lemon juice
B: 1/2 cup of ginger, 1 1/2 cup of water, 1 cup of sugar, 1/3 of a vanilla seed pod (or 5-6 drops of vanilla extract), 1 lemon
1) First, get out your group A ingredients. Bring the water to a boil, then add the rose petals and remove from the heat. Allow to steam covered for 8 minutes.
2) Take the petals and water and drain through a sieve in to another saucepan. You can discard the petals now. Add the sugar and lemon juice, and put the saucepan on a medium heat. Allow to simmer until the syrup reduces and you get about a cup of it.
3) Now, get out your group B ingredients. Wash and peel the ginger, then cut in to thin slices and put aside. For the vanilla pod, use a knife and remove the seeds and set aside. Add the water, sugar, ginger and vanilla in to a saucepan and simmer for 20 minutes over medium heat. When it reduces to about half of its original amount and the ginger is transparent, it's done. Add lemon juice, remove from heat and drain.
4) Mix the two liquids together and you have a spiced rose syrup!
This recipe will keep for about 2 weeks in the fridge.
For spiced rose soda, fill a tall glass with ice, club soda and 3 tablespoons of syrup. Stir and enjoy!
INGREDIENTS:
A: 2 cups water, 1 1/3 sugar, 4 tablespoons of rose petals, a dash of lemon juice
B: 1/2 cup of ginger, 1 1/2 cup of water, 1 cup of sugar, 1/3 of a vanilla seed pod (or 5-6 drops of vanilla extract), 1 lemon
1) First, get out your group A ingredients. Bring the water to a boil, then add the rose petals and remove from the heat. Allow to steam covered for 8 minutes.
2) Take the petals and water and drain through a sieve in to another saucepan. You can discard the petals now. Add the sugar and lemon juice, and put the saucepan on a medium heat. Allow to simmer until the syrup reduces and you get about a cup of it.
3) Now, get out your group B ingredients. Wash and peel the ginger, then cut in to thin slices and put aside. For the vanilla pod, use a knife and remove the seeds and set aside. Add the water, sugar, ginger and vanilla in to a saucepan and simmer for 20 minutes over medium heat. When it reduces to about half of its original amount and the ginger is transparent, it's done. Add lemon juice, remove from heat and drain.
4) Mix the two liquids together and you have a spiced rose syrup!
This recipe will keep for about 2 weeks in the fridge.
For spiced rose soda, fill a tall glass with ice, club soda and 3 tablespoons of syrup. Stir and enjoy!
