- 1 ¼ cups rose syrup
- 1 lemon, juiced
- 8–10 pesticide-free roses, petals removed and washed in cold water
Place the rose syrup in a saucepan over a medium heat and gently simmer to reduce slightly. Add the lemon juice and stir, then add the rose petals.
Pour the syrup into a sterilised Weck jar and seal tightly.
Cook's note: Once opened, store in fridge.
Serving suggestions: Serve the syrup with warm scones and a dollop of cream, mix with yoghurt or drizzle some over lamb after roasting.