Vanilla Rose Syrup stored and served in a Consol bottle or jar:
• A handful of rose petals
• 100ml rosewater
• White sugar...
• 2 vanilla pods
• A handful of rose petals
• 100ml rosewater
• White sugar...
• 2 vanilla pods
1. Mix rose petals and rosewater into a paste.
2. Take 2 vanilla pods - split down the middle.
3. Mix 3 cups of sugar with 3 cups of hot water and stir.
4. Just as the sugar has almost fully dissolved, add the vanilla pods
and rose paste and continue to stir.
5. Pour into a Consol preserve jar and seal - let it sit for 1-2 days.
Strain the syrup and store in a clean glass bottle or jar and serve over ice-cream, fruit or a plain cake pudding.
2. Take 2 vanilla pods - split down the middle.
3. Mix 3 cups of sugar with 3 cups of hot water and stir.
4. Just as the sugar has almost fully dissolved, add the vanilla pods
and rose paste and continue to stir.
5. Pour into a Consol preserve jar and seal - let it sit for 1-2 days.
Strain the syrup and store in a clean glass bottle or jar and serve over ice-cream, fruit or a plain cake pudding.
