Wednesday, February 29, 2012

.fizzy flowers.

I think my love of flower-flavoured confections started with my Mom. In fact, I know that's where it started. She loves these tiny, jujubeshaped, chewy, rose-flavoured candies called Soap Gums, and often, as a kid on the hunt for sugar, they were the only treat to be found. Eventually, I grew to love not just Soap Gums, but other floral-infused sweets like violet pastilles and rose-flavoured Turkish delight. Over time, my love of all things flowery grew. I make a mean batch of lavender short bread, and simply adore flower and herbal flavoured sparkling beverages that are sold in gourmet and high-end grocers. However, I detest spending good money on products that are easily made at home, and floral sparkling waters are often only sold in single serve bottles and cost more than an average can of pop. I decided to try making my own floral sparkling water, and I was quite pleased with the results.

Rose Sparkling Water


1 cup rose water (found in middle eastern grocers or in the 'ethnic' food aisle)

1 cup organic cane sugar

1 squeeze bottle

sparkling water

Step 1: bring the rose water to a boil and immediately stir in the sugar. Continue stirring until the sugar is dissolved; do not allow to boil. Once completely dissolved, remove from heat and let cool.

Step 2: Pour syrup into a reusable squeeze bottle

Step 3: add a tablespoon (or more, depending on your tastes) to a glass and top with sparkling water. Garnish with lime.

I usually keep lemon-lime sparkling water in the house, and I found that it worked well with the syrup. The syrup should keep for up to 2 weeks, if not more, in the fridge.

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