I'm a big fan of raspberry cocktails, so I knew the minute I came across a raspberry rose syrup that it'd be a must try. The recipe called for rose petals, but I substituted rose water, which I already had on hand (it can be found at Middle Eastern grocers or online at Amazon).
The cooking process is basic: Dissolve sugar in a wine-and-water mixture, cooking raspberries down until a gooey syrup forms. The finished product is not only sweet and tart, but also has a lingering floral flavor from the rose water. See the easy recipe — and the different ways I made use of the syrup! — when you read more.
I added a tablespoon of the raspberry rose syrup to a gin and tonic, taking it from simple to divine. I'd recommend trying it in other mixed drinks, like mojitos.
Alternatively, add a dollop to a scoop of lemon sorbet for a refreshing treat. The possibilities are endless!
- 1-3/4 cups sugar
250 ml (about 1 cup) dessert wine (I used a sweet Riesling)
6 ounces fresh raspberries
1-1/2 teaspoons rose water
4 ounces lime juice
1 teaspoon vanilla extract
- Combine sugar, wine and 1/2 cup water in a saucepan, stir over medium-high heat until sugar dissolves.
- Add raspberries and vanilla bring to the simmer. Cook until thick and syrupy (15-20 minutes), brushing sides of pan occasionally with a wet pastry brush if sugar crystals form.
- Remove from heat, then stir in lime juice and rose water. Strain through a fine sieve, if desired, then transfer to sterilised bottles and refrigerate until cold. The syrup will keep refrigerated for up to 2 months.
Makes about 3 cups. Serve with sorbet, ice cream, fresh fruit, or in mixed drinks.
- Other, Condiments/Sauces
- North American
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