Name: Rose and lime syrup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 20
Ingredients: 1.2 kg caster sugar; 750 ml dessert wine; 125 gm raspberries (about 1 punnet); 20 gm dried rose petals (see note); 2 vanilla beans, split and seeds scraped; 100 ml lime juice

Rose and lime syrup

Australian Gourmet Traveller Christmas recipe for rose and lime syrup.

Peach and verjuice jelly — Rose and lime syrup

Serves 20

Prep

15M

Cook

20M

Total

35M

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This fragrant syrup is just the thing to transform summer fruit into a lush dessert. Drizzle over white peaches or berries and serve with sorbet or ice-cream. Or use as a cordial, topped up with soda water, a squeeze of lime and plenty of ice. Gin optional.

Ingredients

1.2 kg caster sugar

750 ml dessert wine

125 gm raspberries (about 1 punnet)

20 gm dried rose petals (see note)

2 vanilla beans, split and seeds scraped

100 ml lime juice

Method

Main

1.Combine sugar, wine and 250ml water in a saucepan, stir over medium-high heat until sugar dissolves. Add raspberries, rose petals, vanilla bean and seeds and 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. Strain through a fine sieve, then transfer to sterilised bottles and refrigerate until cold. Rose and lime syrup will keep refrigerated for up to 2 months.

Note This recipe makes about 2 litres. Dried rose petals are available from select delicatessens. If unavailable, add rosewater to taste when adding lime juice.
Notes

Styling by Emma Knowles

Ingredients

Method

Main

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