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Rose Syrup

Make our Floating Islands in Rose Syrup using this recipe.

Rose Syrup

Source: Martha Stewart Weddings, Spring 2010


  • 2 cups dry rose wine
  • 1/2 cup sugar
  • 2 strips lemon zest, plus 2 teaspoons fresh lemon juice
  • 1 vanilla bean, seeds scraped
  • 1 1/2 cups water


  1. Bring wine, sugar, lemon zest, vanilla bean and seeds,
    and the water to a simmer in a medium pan over high
    heat. Cook until reduced by about 3/4, about 20 minutes. Pour through a sieve, and discard zest and bean. Let syrup cool to room temperature, add lemon juice, then refrigerate until ready to serve.

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