Rosewater syrup


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 OPIperfect holiday colour!



  1. Sandy Ferguson
    23 Aug / 10:14 am

    That looks so scrumptious!

    Your presentation is amazing too!

    • Thankfifi
      23 Aug / 2:11 pm

      It really is and couldn’t be easier!

    • Thankfifi
      23 Aug / 4:50 pm

      It is ๐Ÿ™‚

    • Thankfifi
      23 Aug / 9:34 pm

      thanks miss m ๐Ÿ™‚

  2. 23 Aug / 5:46 pm

    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.

    • Thankfifi
      23 Aug / 9:39 pm

      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)

  3. Gayle
    23 Aug / 8:44 pm

    Ooh, looks yummy, am impressed with the artistic stacking of the peaches too! Love the nails as well Mrs!! Gayle xxx

    • Thankfifi
      23 Aug / 9:39 pm

      thank you – was quite pleased with my peach display too ๐Ÿ˜‰ (embarrassingly chuffed with myself actually…)

    • Thankfifi
      24 Aug / 4:11 pm

      thank you ๐Ÿ™‚

  4. 24 Aug / 11:44 am

    serious yummers!! You are such a great and inspired cook apart from a most stylish and cool dresser!! ๐Ÿ™‚

    • Thankfifi
      24 Aug / 4:12 pm

      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!

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