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 (it needs to steep over night), 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.
- For the syrup:
- 200g caster sugar
- 230ml water
- The petals of one large red rose
- A splash of lemon juice
- For the sangria:
- A bottle of rose wine
- 250ml water
- 60ml rose petal syrup
- 30ml elderflower cordial (undiluted)
- Plenty of ice
Start by making the rose petal syrup – remember, it needs to be left over night. Simply put the caster sugar, water and lemon juice in a small saucepan and stir over a low heat until the sugar has dissolved.
Next, 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.