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!