Blackberry-Roses-Syrup

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.

• Ready In: 45 mins
• 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

1. 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.