Blackberry-Roses-Syrup
photo by Anselma
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
1 1/2 bottles
ingredients
- 1 liter water
- 1 kg demerara sugar
- 36 dried rose buds
- 36 blackberries
- 8 g vanilla sugar
- 6 g lemon peel (or the peel of 3 organic lemons)
- 10 g citric acid (or the juice of 3 organic lemons)
directions
- Put all ingredients except the lemon peel and lemon acid in a pot and let simmer for about 10 minutes at 90 °C, stirring constantly. Then stir in the lemon peel and the lemon acid and let stand for about 30 minutes. Fill the syrup through a sieve into sterilized bottles and seal them immediately. Let the syrup cool and then store in the fridge.
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