Ingredients
Scale
For the cherry vanilla rose syrup:
- About 1 lb of sweet cherries, washed
- 6 large organic roses, washed
- 1/2 cup water
- 1 cup sugar (or equivalent amount of Stevia — I used a mix of sugar and stevia)
- 1 teaspoon vanilla extract
For each soda:
- Ice
- About 5– 6 oz. club soda
- 1 shot cherry vanilla rose syrup
- 1 shot fat free half & half
- Fresh cherries, for garnish
Instructions
- Several hours (or days) ahead of time, put the whole cherries in a medium saucepan. No need to pit them (unless you so desire) because we’ll be straining out the pits later. Pull the petals off the roses and add to the pan. Add the water and sugar and stir. Bring to a boil over medium heat, then reduce heat to a simmer and cook for about 15 minutes or until the syrup is a beautiful rosy cherry color and smells totally intoxicating. Stir in the vanilla.
- Let the syrup cool, then strain through a cheesecloth or fine mesh strainer into a bottle. Squeeze the cherries well to squeeze all the juice out of them. Keep the syrup in a covered bottle or jar in the fridge.
- When it’s time to make the sodas, take a tall glass and add a bunch of ice cubes. Pour the club soda in, then add a shot of the cherry syrup. Stir to mix up the syrup in the soda, then slowly pour a shot of the half & half on top, watching the wonderful swirls that the cream makes in the soda.
- Garnish with a cherry … let the guests stir & enjoy!
Notes
Prep & cook time doesn’t include the time for the syrup to cool.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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