Rosewater syrup (AKA Nectar of the Gods)
1 cup water
1/2 cup caster sugar
1 tablespoon rosewater
Simmer water and sugar for 5 minutes until syrupy. Stir in rosewater. Once cool, decant into a suitable storage jug.
A little of this ‘Nectar of the Gods’ goes a long way. Drizzle sparingly over any fruit you fancy (especially peaches, strawberries and watermelon) and, trust me, you are in for a treat.
P.S. New nail polish, Guy Meets Galveston by OPI – perfect holiday colour!
That looks so scrumptious!
Your presentation is amazing too!
It really is and couldn’t be easier!
This looks yummy!
It is 🙂
This looks so so delicious!!!! Totally loved this post!!!Your blog is just the coolest…..
Miss Margaret Cruzemark
thanks miss m 🙂
How interesting! I still have some rose water I bought from a specialty foods store in Morocco. I have only used it to infuse vanilla sponge cakes but never tried it on fruits. I will certainly give this a shot.
oh you should definitely try it like this (and now I want to try it in a cake! – only other thing I ever used it for was rolling little almond macaroons in pre-cooking)
Ooh, looks yummy, am impressed with the artistic stacking of the peaches too! Love the nails as well Mrs!! Gayle xxx
thank you – was quite pleased with my peach display too 😉 (embarrassingly chuffed with myself actually…)
so nice =)
thank you 🙂
serious yummers!! You are such a great and inspired cook apart from a most stylish and cool dresser!! 🙂
not much cooking involved this time though – seems these days the only kind of cooking I have time for is the very VERY simple kind!