Rose Syrup

April 09, 2013

Delicate rose petals add a splash of floral sweetness to cocktails like the Veronica Rose.

¼ cup dried rose petals
1 cup boiling water
¼ tsp. rose water
Pinch gum arabic (optional)
1 cup granulated sugar

Steel rose petals in boiling water for 30 minutes. Strain and lightly squeeze to extract excess water. Add rose water and gum Arabic (if using) and more hot water to return the volume to 1 cup. Add sugar and stir until dissolved. Cover and keep refrigerated for up to 2 weeks.

Erick Castro, Polite Provisions, San Diego