Rose Syrup
4 servings
20 minutes
Pink syrup is an exquisite and aromatic ingredient of European cuisine that adds a delicate fruity-vanilla note to desserts, cocktails, and even morning tea. Its origin is closely linked to the tradition of using wine in cooking, transforming familiar ingredients into elegant gastronomic creations. The syrup is based on pink dry wine, which gains richness when reduced, while lemon zest and vanilla pod infuse it with subtle citrus and spicy notes. This syrup is perfect for soaking biscuits, creating refined sauces, and caramelizing fruits. Its taste is a balance of sweetness and light acidity with deep floral and fruity nuances.
1
In a saucepan, mix pink wine, sugar, 2 pieces of lemon zest, a vanilla pod split in half, and water. Bring to a boil over high heat. Cook for about 20 minutes until the volume is reduced by three-quarters.
- Dry rose wine: 2 glasss
- Sugar: 0.5 glass
- Lemon zest: 2 pieces
- Vanilla pod: 1 piece
- Water: 1.5 glass
2
Strain the syrup through a sieve. Cool it and add lemon juice.
- Lemon juice: 2 teaspoons