roses

A fragrant summer rose is sweet and lightly fruity with hints of apple and strawberry. Rose petals have been used to make rosewater and rose syrups since ancient times and was the flavouring of choice for desserts until the 1800s, when vanilla surpassed it.

The popularity of Middle Eastern cuisine is reintroducing us to the alluring flavour of the rose, but it’s easy to overdo it. A homemade rose syrup gives you a light natural flavour that feels true to the fragrance of your garden; add it to cocktails, toss with fresh fruit, add to jams and jellies or use it to flavour creamy desserts and garnish with the petals.