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    You are in: Home / Recipes / Rose-Thyme-Syrup Recipe
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    Rose-Thyme-Syrup. Photo by FulanabintFulan

    1/1 Photo of Rose-Thyme-Syrup

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    2 mins

    30 mins

    FulanabintFulan's Note:

    I had too much fresh thyme left and didn't know what to do. So after I had made all different kinds of syrups all day, I thought whether a syrup could be made out of thyme and had the idea that thyme would taste great with roses. As I am half-Iranian - I have never seen an Iranian who really measures ;) - I just went along with the ingredients I still had left, but to create a recipe, I actually did measure what I used ;) Regarding the rock sugar I used 2 pieces of saffron-rock sugar, each of the size of a lychee. And the reason why I used gelling sugar was that I had not enough normal sugar left, so you may try the recipe using more normal sugar instead of the gelling sugar :)

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    Units: US | Metric

    • 700 ml water
    • 100 g demerara sugar
    • 190 g gelling sugar
    • 8 g vanilla sugar
    • 10 g citric acid
    • dried rose petals (3 handfuls)
    • 17 g fresh thyme
    • 2 rock sugar (optional)


    1. 1
      Bring the water, (gelling) sugar and dried rose petals to boil and let simmer for a few minutes on low heat, add the vanilla sugar and citric acid and stir repeatedly.
    2. 2
      Then add the fresh thyme and let stand for about 25 minutes. Depending on the desired intensity, you can steep the thyme longer, but if you let it steep for too long, then the sirup could get too acerbic.
    3. 3
      If the syrup is to sour for you, then add the rock sugar.

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    Nutritional Facts for Rose-Thyme-Syrup

    Serving Size: 1 (818 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 404.1
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 23.5 mg
    Total Carbohydrate 104.1 g
    Dietary Fiber 2.3 g
    Sugars 99.8 g
    Protein 0.9 g

    The following items or measurements are not included:

    gelling sugar

    vanilla sugar

    citric acid

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