Name: Blackberry-Roses-Syrup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 1 1/2 bottles
Cuisine: Austrian, European
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)

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Blackberry-Roses-Syrup

At a Glance

Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Servings: 1 1/2 bottles

Dietary

Egg-free
Lactose Free

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.

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Equipment

Pot, spoon, sieve, sterilized 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)

Instructions

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.

Reviews, cook notes, and substitutions

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