I'm a big fan of raspberry cocktails, so I knew the minute I came across a raspberry rose syrup that it'd be a must try. The recipe called for rose petals, but I substituted rose water, which I already had on hand (it can be found at Middle Eastern grocers or online at Amazon).
The cooking process is basic: Dissolve sugar in a wine-and-water mixture, cooking raspberries down until a gooey syrup forms. The finished product is not only sweet and tart, but also has a lingering floral flavor from the rose water. See the easy recipe — and the different ways I made use of the syrup! — when you read more.
