We are big fans of all things floral in cooking - lavender, bergamot and roses present lovely floral notes to sweeten cocktails, teas or simply drizzled on ice creams or creamy desserts. Start light and then fall into this fragrant syrup...
Difficulty: 1 / 5
This syrup is fairy intense and syrupy - designed to be used for our Syrian Pancakes - go easy if sweetening tea or using in cocktails, or feel free to thin with additional water.
Step 1 - Steep rose petals in the boiling water until cooled to room temperature. Cool in the fridge overnight, or about 12 hours.
Step 2 - Strain out the rose petals, saving the rosewater. Add rosewater to a saucepan, and then stir in sugar and lightly crush cardamom pod before adding to mixture. Heat pot over medium heat, stirring gently to dissolve sugar. Once bubbling, reduce heat to low and simmer for 10 minutes. Pour into a mason jar and cool completely. Store in the fridge for up to 1 month.