Raspberry and Rose Mimosa

Instructions

1. 1

   In a small pot, bring all of the ingredients to a boil. Simmer for 5 minutes.

2. 2

   Strain the syrup through a sieve placed over a bowl, pressing on the raspberries with the back of a ladle to extract as much juice as possible. Compost the residue. Let cool. Cover and refrigerate until completely chilled, about 1 hour. The syrup will keep for 1 month in an airtight container in the refrigerator (see note).