I first tasted a rose drink at the Dubai boutique O’de Rose. It piqued my interest in rose-flavored beverages. Then I read about rose lemonade on the blog Peace of Iran. Ah, I thought: Rose syrup, that’s what I need.
Not to be confused with rose water, rose syrup is thick and sweet and often bright pink. I found two varieties at the Spinney’s grocery next door. One is a hot pink and made in India. The other is more “natural” and from Lebanon. I like them both for different reasons.
2 cans (300 ml each) sparkling mineral water or soda water (chilled)
juice from 2 lemons
2 Tablespoons rose syrup
Mix ingredients in pitcher and taste. For a sweeter drink, add more rose syrup. For a tarter drink, add more lemon. Add ice and serve in decorative glasses. Can easily be doubled, tripled or halved.
This is a festive and feminine beverage to serve guests at holiday time or any time.
Question: Do you use rose syrup in your cooking? If so, for what?