Meringues with Raspberry and Rose Syrup


A deceptively easy dessert to make after a trip to the supermarket. You’ll need a bottle of rose extract or rosewater which you’ll find in good food shops. If you can’t find it use vanilla extract.


8 ready-made meringue nests
200g sour cream
Icing sugar for dusting
300g fresh raspberries

For the Rose Syrup:
100ml water
100ml caster sugar
1/2 teaspoon rose extract or 1 teaspoon rosewater


1. Make the syrup: heat the water and sugar over medium heat until the sugar has melted. Turn the heat to high and boil the hell out of it until you have a syrupy liquid (the bubbles that form in the syrup will become quite large when the syrup is nearly ready). Remove the saucepan from the heat, add the rose extract and stir. Leave to cool.

2. When you are ready to serve the meringues lay 2 meringue nests on each plate, spoon in sour cream, top with raspberries and drizzle over the rose syrup.


– Make extra rose syrup to add to smoothies and yogurt. Use rosewater if you can’t find rose extract – you’ll need to use a tablespoon as it has a lighter more fragrant flavour.

– You need to use food grade rosewater that you find in good food shops and delis.

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