| Servings |
4-6 glasses
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Ingredients
- 1/4 cup sugar
- 1 cup edible rose petals (plus a few extra for garnish)
- 500 ml soda water, chilled
- Ice cubes, to serve
Ingredients
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Instructions
- First make the rose syrup: Combine rose petals, sugar and 1 cup of water in a saucepan. Bring to a boil and whisk until the sugar dissolves completely, then turn down the heat to a low simmer. Cook for 15-20 minutes stirring occasionally.
- Take the pan off the heat and let the syrup cool to room temperature. Strain and discard the rose petals and decant the syrup into a glass jar. Refrigerate until ready to use.
- To make the rose soda, divide rose syrup between glasses (start with 2 tbsp and add more to taste) and top with chilled club soda and ice cubes. Garnish with fresh rose petals and serve immediately.
Recipe Notes
- This rose syrup keeps well in the refrigerator for up to a week.
- I have noticed that some rose petals (depending on their colour and variety) don’t leach out too much colour into the syrup. They will, however, still taste very good. If you’d like to stain the rose syrup, adding grenadine or some bruised pomegranate arils will do the trick. They might however alter the taste slightly.
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