Rose bellini

It is summer and the roses are in full bloom, so why not celebrate both with a beautiful cocktail fit for a fairy banquet! This rose bellini is easy to make, looks as pretty as a picture and tastes sublime; romance and summer all wrapped up in one glass. Any leftover syrup is delicious drizzled over my honeysuckle ice cream, give it a go.

Serves: 6 glasses

Difficulty: Easy

Time: 2 hrs - overnight

Ingredients

For the rose syrup

4 organic roses
200g caster sugar
200ml water
Rose pink food colouring
Rose water (optional)

For the bellini

3 tsps rose syrup (above)
Prosecco or champagne

Hints and Tips

Rose syrup

If you are going to use roses from your garden please make sure that you have not used pesticides on them. Alternatively you can buy organic roses from a florist.

If you don’t have roses to hand or are short on time you can flavour the syrup using only the rose water, however it will be more subtle in flavour and more floral on the palate. Do not use more than 5 drops of rose water for the quantities given unless you want it to taste like your grandmas sock drawer!

Rose bellini

Method

For the rose syrup

See hints and tips section for use of rose petals.

Measure out the sugar and water and place in to a small saucepan.
Check your roses for any insects and bugs, give the flowers a rinse and then remove the petals, adding them to the saucepan with the sugar and water.
Heat the syrup mix gently on the stove until it reaches simmering point and let it simmer for 15 minutes.
Remove from the heat and leave to infuse – the longer you leave it the stronger the flavour will become. I like to let it infuse overnight to get the most out of the rose petals.
The next day strain the syrup mixture through a sieve and in to a small bowl. Add a drop of rose pink food colouring to give it a pretty colour.
If you find the rose flavour is too subtle for your palate (it can vary depending on the variety of rose you use) then you can supplement with 1-2 drops of rose water. Mix well and store in the fridge in a sealed container until ready to use.

For the bellinis

Add 3 tsps of the rose syrup to the bottom of each glass and top with the chilled prosecco or champagne.
Give it a gentle stir to incorporate the syrup and add a rose petal on top.
Serve immediately.

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