Masala Chai Rose Syrup

Ingredients

1 cup water

1 cup white cane sugar

2 tea bag of black tea chai (I use the Tazo Organic Chai)

5-6 fresh rose petals

Technique

1. Place water and sugar into a sauce pot, and give it a little stir.

2. Heat it on medium low - medium heat until it comes to a rolling boil. We don’t want to caramelize the sugar.

3. Once it reaches the boiling point, turn off the heat and add in the 2 tea bags and rose petals. Cover the pot and let everything steep and cool off for 15 mins.

4. After 15 minutes, remove the tea bags and the 5-6 rose petals. You could press lightly on the tea bags to extract more of the syrup back into the pot.

5. Once the syrup has cooled - Pour the syrup through a strainer to filter out any remaining solids.

6. It will remain good for about 2 weeks in a clean glass container in the fridge.