Rose Syrup

Rose syrup is a pretty variation on simple syrup, infused with rose petals. It can add a mild floral taste and light pink hue to a drink, depending on how much you use. Fresh rose petals will yield a blush-colored syrup (pictured), while dried petals will result in a deeper, magenta hue. This recipe is adapted from "Cocktails by Flavor" (2013).

Read more: Toast Wisconsin's 'Bachelor' with rose syrup cocktails

Recipe tested by Alison Sherwood

Makes 2 cups

• 2 cups pesticide-free rose petals or 1 cup dried pesticide-free rose buds and petals (see note)
• 1 cup sugar
• 1 cup water

Wash the rose petals if using fresh roses. Combine the sugar and water in a small saucepan and heat the mixture over medium heat, stirring occasionally, until the sugar is dissolved. Reduce heat to low, add rose petals and simmer very gently 15 minutes if using fresh flowers or 5 minutes if using dried, stirring occasionally (do not boil).

Remove from heat and let cool 30 minutes to allow flavors to develop. Strain through a fine-mesh sieve, then bottle. Store in refrigerator.

Note: As an alternative to rose petals, you can use ½ cup rose water. In that case, reduce water to ½ cup and simmer rose water, water and sugar together just until sugar is dissolved. The syrup will have a similar flavor but will not turn pink.