Yes, it is just that simple and it oh so heavenly scented and versatile. Here are some ideas for this simple syrup. . .
spoon over ice cream, brush onto cupcakes or cake before icing or between layers, in a vinaigrette, add a drizzle to champagne or a sparkling beverage, or use in your hot or cold tea.
strawberry, lemon verbena and rose petal infused syrup
- 2 cups organic sugar
- 2 cups water
- 2 cups organic, in season strawberries (or berries that you froze when they were is season)
- 4 cups roses petals
- 2 stems lemon verbena
- 1 sprig of mint
- 1 lemon, zested & juiced
Clean and remove the strawberry stems. Wash the herbs & rose petals.
Puree the strawberries in a blender or small food processor until smooth.
Add the strawberry puree to the simple syrup. It will foam. Remove from heat and gently spoon the foam from the syrup.
Now that the foam is removed add the lemon verbena, mint, and rose petals and allow to macerate for 8 minutes.
Put through a strainer, jar and store in the fridge for up to two weeks.
this photo was taken by Melanie Linder