This syrup can be used to flavor our Rose-Petal Gin Fizz, or it can be mixed with sparkling water, drizzled over fruit, or mixed into whipped cream.
- Yield: Makes 6 cups
Source: Martha Stewart Living, June 2004
- 5 pesticide-free roses, petals removed and stems discarded
- 4 1/2 cups granulated sugar
Gently swirl rose petals with your hands in a bowl of cold water to clean. Transfer to paper towels to drain.
Bring 5 cups water, the petals, and sugar to a boil in a medium saucepan. Remove from heat; let steep, covered, 1 hour. Pour syrup through a fine sieve set over a bowl; let cool. Refrigerate, covered, until ready to use, up to 1 week.