Rejoicing Everyday

Melon, Raspberry and Goat's Cheese Salad with Rose Syrup

Breakfast this morning was pretty darned special.

Yesterday I made two things (well, actually I made rather a lot of things – but there were two in particular) that I was really quite pleased with.

The first was a batch of twelve teeny Fredspawn (sorry, that’s the not-so terribly attractive name I’ve taken to giving the offspring of Fred) and the second was something of a fluke.  Well, a semi-fluke.

It began with a daydream about cakey possibilities for my next market stall.  My mind, as is often its wont, had become fixated on a flavour: rose.  And so off stormed my thought processes, examining potential methods of adding said flavouring to this hypothetical cake.

My mind made itself up.  It was going to be a syrup cake.  A cake drenched in rose syrup.

Excellent.  My mind congratulated itself.

This just left me to come up with a recipe.

After a spot of internet research and a fairly extensive cookbook trawl, I hatched my rosey plan.  It went like this:

Rose petals (the most fragrant you can lay your hands on) – half a large bowlful

Boiling water – enough to just cover the rose petals (in may case, about 600ml)

Caster sugar – 500g

Water – 300ml

Lemon juice – half a lemon’s worth

Carefully wash your rose petals, removing all the insects you come across (and there will be many).  Place the petals in a clean bowl and pour over enough boiling water to just about cover them.

Cover the bowl with clingfilm and leave until the liquid has cooled completely, then drain the petals, reserving the liquid (but ditching the soggy floral matter).  Place this liquid in a small saucepan and warm over a low heat, while you make a sugar syrup.

In another pan, add the water, sugar and lemon juice, and place over a medium heat, stirring until the sugar has dissolved.  Once this has happened, turn up the heat (don’t stir it anymore) and simmer until the syrup has thickened enough to coat the back of a spoon.

When the syrup reaches this stage, add the warm, rose-infused water and bring back to the boil.  Then remove from the heat straight away and strain the syrup through muslin into a bowl, or jug.

Again, cover the receptacle with clingfilm and allow to cool.  Once cold, pour into bottles and refrigerate until needed.

“So you had Fredspawn and syrup for breakfast?” I hear the masses balk.

No, no, don’t be sill… well, actually, in a word: yes.


I had the best toast in the world (which can only be made from wonderful, chewy sourdough bread) with my raspberry jam and some leftover lemon curd, and then I rounded off with this. (Or, at least, my version of.)

Oh, happy day.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s