Strawberry Rose Syrup

 Seltzer is my drink of choice, and a few years back we got a Soda Stream, which meant that my pantry was able to morph from looking like a seltzer bottle storage area into a space that actually held food. It also made going to the grocery store a lot less annoying (back when I lived in NYC, I used to get 1-2 flats of seltzer delivered every time I went to my neighborhood grocery store).

 

I never get tired of seltzer per se, but I do occasionally like some flavor to my fizzy drinks. I  really dislike those pre-made drink mixes (blech to artificial flavorings) and with summer very nearly upon us and edible flower month here at S&S, this seemed the perfect time to experiment with some syrup mixers.

 

 

 

I found this recipe online, and altered it just a bit to match what I had in my kitchen (and in my garden!). The syrup tastes quite a bit like a shrub, I’m assuming it’s the lemon juice that gives it a bit of a vinegar tang. It’s otherwise sweet, flavorful, and just a few spoonfuls goes a long way in a glass of seltzer (I’m sure it would be great with vodka too!). It comes together very quickly, in about 15 minutes.

 

And one quick note to make things even easier – I found my rose petals at the local grocery store.

 

 

 

Enjoy!

 

Strawberry Rose Syrup

slightly altered from this website

 

1 cup white sugar

1 cup water

1 to 1/2 cup strawberries, cleaned with stems removed

2 cups rose petals (about 2 containers of roses, if using the ones from the photo above)

1 handful of mint leaves, roughly chopped

juice of 1/2 lemon

 

In a medium sauce pan, make the simple syrup by bring the sugar and water to a boil, giving it a good whisk, then reduce to a simmer until the sugar has dissolved. Set aside to cool while you prepare the rest of the ingredients.

 

Puree the strawberries in blender, then add to the simple syrup, stir, then add the rose petals and mint leaves, and stir again. Leave to steep for about 10 minutes, then squeeze in lemon juice. Give the mixture a good final stir, then strain through a fine mesh strainer, removing the rose petals and mint leaves. Store in the fridge.

 

 

 

 

 

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