Blackberry-Roses-Syrup
- 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)
- 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.
water, sugar, buds, blackberries, vanilla sugar, lemon peel, citric
Taken from www.food.com/recipe/blackberry-roses-syrup-480510 (may not work)