Rose and Raspberry Simple Syrup
This rose and raspberry simple syrup is perfect for Spring. Use the simple syrup for Valentine’s Day cocktails, rosé cocktails, or a special Mother’s Day drink.
Servings: 10 servings
Calories: 77kcal
Ingredients
- 1 Cup Water
- 1 Cup Sugar white
- ½ Cup Dried Rose Petals and Buds
- ½ Cup Frozen or Fresh Raspberries
Instructions
- Add all ingredients into a saucepan on the stove.
- On medium heat, allow the sugar dissolve in the water mixture (about 5-10 minutes). Stir frequently.
- Turn the heat off. Leave the saucepan on the stove for an additional 5-minutes. (Leaving to cool longer is fine, but will make a stronger simple syrup)
- Strain into an airtight jar or container.
- Place in fridge for up to 2 weeks.
Notes
SUGAR. I use white sugar, but you can use any kind. That’s the best part about simple syrups - they’re so customizable! You can use maple syrup, honey, brown sugar, turbinado sugar. The possibilities are endless! Keep the ratio, but experiment as desired. The flavor will slightly change but will remain delicious.
WATER. Tap water is more than fine!
DRIED ROSE PETALS AND BUDS. Make sure to use dried rose petals and buds safe for digestion. I recommend finding some intended for tea. I bought mine from Firepot Nomadic Tea.
RASPBERRY. Raspberries help to balance out the floral flavor of the rose. Any type of berry will work, but raspberries or strawberries will keep the color best. I used frozen raspberries, fresh will work as well.
Nutrition
Calories: 77kcal | Carbohydrates: 20g | Sodium: 1mg | Potassium: 1mg | Sugar: 20g | Calcium: 1mg | Iron: 1mg