Rose and lime syrup
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.
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Serves
20
Cooking Time
Prep time 15 mins, cook 20 mins (plus cooling)
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1.2 kg
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caster sugar
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750 ml
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dessert wine
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125 gm
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raspberries (about 1 punnet)
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20 gm
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dried rose petals (see note)
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2
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vanilla beans, split and seeds scraped
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100 ml
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lime juice
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1
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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.
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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.
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles