A pretty, pink strawberry and rose syrup, delicious when topped up with sparkling water, prosecco or Champagne, if preferred. The subtle floral flavour makes for the perfect summer drink to enjoy outdoors.
Put the sugar in a saucepan with 300ml (1/2 pint) water. Gently heat through, stirring to dissolve the sugar.
Stir in the rose water, strawberries and lemon juice and bring to the boil. Simmer for 8 minutes, until the berries are breaking down. Pass through a fine sieve, leaving the berries to drain rather than forcing them through (this creates a clearer syrup). Cool, cover and keep in the fridge for up to a week.
Dilute 1 part syrup with 3-4 parts sparkling water, depending on taste. Serve in tumblers over ice cubes, and garnish with fresh strawberries.
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