Ingredients
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700 ml water
100 g demerara sugar
190 g gelling sugar
8 g vanilla sugar
10 g citric acid
dried rose petals (3 handfuls)
17 g fresh thyme
2 rock sugar (optional)
Preparation
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Bring the water, (gelling) sugar and dried rose petals to boil and let simmer for a few minutes on low heat, add the vanilla sugar and citric acid and stir repeatedly.
Then add the fresh thyme and let stand for about 25 minutes. Depending on the desired intensity, you can steep the thyme longer, but if you let it steep for too long, then the sirup could get too acerbic.
If the syrup is to sour for you, then add the rock sugar.
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