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.
- 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
- 1Combine 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.
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