Prep 5 mins
Cook 40 mins
I created that recipe myself, after I wanted to make a syrup but didn't have all the ingredients of a recipe that I had read. I love it and thought, I might share it here.
- 1000.0 ml 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)
- 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.