For the rosebud syrup, shake out fresh, un-wilted, fragrant rosebuds well, remove stems and yellow “hay” from the center of the bud, and place in a heatproof pot.
Bring water and syrup sugar to a boil until the liquid runs clear. Pour over rose blossoms and cover immediately to prevent fragrance from escaping. Refrigerate for about 48 hours. Strain and boil syrup again briefly (about 3 min) for better preservation. Fill the rosebud syrup into sterile bottles while still hot, close tightly and store in a cool place.
Preparation Tip:
Dilute the rosebud syrup with water or prosecco - a wonderfully refreshing summer drink. Ev. decorate with 1-2 fresh rose petals.
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