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Rose Simple Syrup

David Austin English Rose: James Galway Variety
David Austin English Rose: James Galway Variety

Since the weather has been so warm this winter I have quite a few roses left on my bushes. They are not holding up too well when put into a vase this late in the year so I have been repurposing them in my kitchen, like creating this rose simple syrup. It lends a slight floral note to your dish and creates a more natural flavor than rose water or paste. I have really enjoyed it for the past few weeks and have been using it in all sorts of ways. Ice creams, macaron fillings, cocktails, the possibilities are endless and rose syrup is a great staple to keep jarred in the fridge!

cut roses added to sugar and water
cut roses added to sugar and water

It's an incredibly easy recipe to make. Simply add one cup of sugar, one cup of water and 3 or 4 cut roses to a pot. Bring to a boil and then reduce to a simmer and cook for 5-8 minutes until all sugar is dissolved and the syrup has thickened slightly. If you would like a deeper red or pink color you can add a drop or two of food coloring as well. I did becuase the pigment in my roses is so light, and I wanted a pretty tinted ice cream!

Strain syrup into jar
Strain syrup into jar

Pour through a fine mesh sieve into a mason jar or a container with a tight seal. Use in all sorts of ways, like the ice cream recipe linked below. Enjoy!

Rose Ice Cream

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