- 6 3/4 ounces water
- 3/4 cup sugar
- 3 tablespoons dried rose petals
- 1 vanilla pod
Rose Syrupserved with Double Crème White and Aged Havarti
Be aware that rose leaves in the recipe must be of the kind intended for cooking. These can be purchased in specialty and health food stores.
Bring water, sugar, rose petals and vanilla pod with the grains stripped out to a boil. Boil for about 8-10 minutes until the syrup has thickened slightly. Add the syrup to scalded jars and let cool before serving with cheese.
Serve with Double Crème White and Aged Havarti and some raspberries that give a slight acidity to the sweet, perfumed syrup.
Should you have leftover syrup, it can also be used in dressing for salads or as breakfast topping.