For Valentine’s Day, what could be more romantic than the
combination of lush red roses and a delicious cocktail? I recently discovered
that rose petals are edible and it’s inspired me to create a bunch (see what I
did there) of different delicious recipes, based on a homemade rose petal syrup
– check out this stunning Orange & Rose Chocolate Cake I made for my client
Sugar & Crumbs.
This scrumptious summery cocktail is really simple once
you’ve made the rose petal syrup, which, although it takes some time, requires hardly
any effort at all. The one thing to make sure of is that you use roses without
any nasty chemicals on them, so either pick some from your own garden, or go to
an independent florist who can guarantee organic roses – I used the fabulous
Pulteney Bridge Flowers, here in Bath.
The petals of one large red rose
30ml elderflower cordial (undiluted)
Start by making the rose petal syrup – it needs to steep
overnight. Simply put the caster sugar, water and lemon juice in a small
saucepan and stir over a low heat until the sugar has dissolved. Then add the
rose petals (reserving a few to decorate the sangria) and continue to heat
until steam is rising from the pan. Remove from the heat, pour the liquid and
the petals into a jug and leave to infuse for at least 12 hours.
To make the sangria, simply mix together 60ml of your
rose petal syrup with the other ingredients. Add plenty of ice and decorate
with the remaining rose petals. Serve straightaway.