Raspberry-Rose Syrup

COOK TIME
2 mins

TOTAL TIME
2 mins

Ingredients

Directions

1. 1

   Sort and rinse the raspberries. Boil up with 300 ml water and sugar in a large pot and simmer for about 3 minutes. Remove rose petals from the bud, wash carefully and add to the raspberry stock with rose water.

2. 2

   Simmer for another 4 minutes.

3. 3

   Pour the rose-raspberry stock through a fine sieve and squeeze it gently. Bring the syrup to the boil again, pour into a clean bottle rinsed with hot water and close it tightly.