Rose and raspberry syrup
- 380 ml sugar syrup
- 140 g raspberries
- 5 × organic fragrant roses
Put all ingredients together in a 0.5 L Gourmet Whip.
Assemble the Rapid Infusion Set and screw on an iSi Professional Charger.
Swirl the bottle briefly and allow to rest for at least 30 minutes (the longer you let the flavours of the syrup infuse, the more intense the flavour will be).
Vent the bottle by pressing the lever, unscrew the head and remove the syrup.
This recipe is suitable for the following products
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