Rose petal syrup is great for a floral cocktail staple, you can add it to make your own cocktail creations or simply add to your G&T to add a fresh botanical to compliment the gin.
Preferably use homegrown roses or if not make sure you purchase unsprayed roses. Make sure you also smell the flower before purchasing if the flower has little or no scent neither will your syrup. To catch the roses at there most fragrant pick opening flowers early in the morning.
250g fresh rose petals
450g caster sugars
freshly squeezed juice of 1 lemon
Remove all the white bases from the petals as it tends to be bitter and can spoil the syrup
Soak the petals in water with half of the sugar over night or 6 hours to release the flavour
After the petals have been steeped add the rose petals and water into the pan with the rest of the sugar and slowly heat until all the sugar has dissolved.
Add in the lemon juice then continue the heating just below boiling point for around 20 minutes, turn up the heat for one minute and let simmer then turn off completely and leave to cool
Strain into sterilised bottles and seal, keep refrigerated and the syrup lasts for two months!