Rose Syrup from Organic Rose Buds

Ingredients

• 10 rozenknoppen
• 200 ml water
• 200 g fijne kristalsuiker
• 15 ml citroensap vers geperst

Cook Time

1. 1
   Soaking rose buds: Place 10 dried organic rose buds (Rosa damascena) in a small bowl and pour 200 ml of room temperature water over them. Let soak for 10 minutes so the buds begin to open and release their color and aroma.
2. 2
   Cooking the syrup: Pour the rose water together with the buds into a small saucepan. Add 200 g fine crystal sugar and heat over medium-high heat, stirring constantly, until the sugar is completely dissolved. Do not bring to a boil: keep the temperature around 80-85 °C to preserve the essential oils.
3. 3
   Steeping and cooling: Turn off the heat and let the buds steep in the syrup for another 15 minutes, covered with a lid or plate. The longer you steep, the more intense the aroma.
4. 4
   Straining and finishing: Strain the syrup through a fine sieve and remove the buds. Add 15 ml lemon juice (freshly squeezed) : the lemon juice enhances the rose flavor and helps preserve the beautiful pink color. Stir well.
5. 5
   Storage: Pour the cooled syrup into a sterilized glass bottle or jar. Store in the refrigerator. The syrup will keep for up to 3 weeks.
6. 6
   Uses: stir a tablespoon into sparkling water or lemonade, use as a topping on yogurt or panna cotta, add to a vinaigrette for a salad with goat cheese, or use as a base for a rose cocktail with gin or prosecco.
7. 7
   Variation: replace half of the sugar with honey for a warmer, more complex flavor.
8. 8
   Note: use only organic rose buds without residues of pesticides or preservatives.