This delicately fragrant natural syrup is quite versatile as well. I originally created it for cocktails but have since enjoyed it on ice cream, in lemonade, in gin + tonics, in chia pudding, in overnight porridge, and even in salad dressings! Make sure you check out my simple but incredibly tasty Lassi recipe below!
- 1 cup raspberries
- 1/4 cup culinary grade dried rose petals
- 1 cup boiling water
- 1/4 tsp. rose water
- 1 cup honey, maple syrup or coconut sugar
Steep rose petals and raspberries in boiling water for 15 minutes. Strain and lightly squeeze to extract excess water. Add rose water and honey and stir until dissolved. Cover and keep refrigerated for up to 2 weeks.
Use it in cocktails, in gin and tonics, in sparkling water or lemonade and on ice cream. For a delicious Indian inspired drink try this
Rasberry Rose Lassi recipe:
- 1 ½ cups Yogurt (I used coconut yogurt)
- 1-2 tablespoons syrup
- ¼ teaspoon ground cardamom
- ¼ cup water
rose petals and crushed pistachios for garnish
Place yogurt, water, sugar, rose water, and spices in a blender. Blend on high until smooth and frothy. Serve cold, garnished with rose petals and crushed pistachios.