Mulberry Maple Rose Italian Cream Sodas

Directions

1. 1
   Prepare the roses by pulling off the petals and snip off the white part that attaches the petals to the stem (that part can be bitter, I'm told).
2. 2
   Put the petals in a colander and wash them off.
3. 3
   Put the berries in a saucepan with the water (or rosewater).
4. 4
   Add the sugar (or other sweetener) and bring to a boil over medium high heat. Reduce heat to medium low and cook for 10 - 15 minutes or until the berries are well cooked and the syrup is a beautiful dark berry color. Stir in the vanilla.
5. 5
   Remove from heat and stir in the rose petals.
6. 6
   Let the mixture cool slightly, then pour into a jar, cover and store in the refrigerator overnight or until you are ready to use the syrup.When it's time to make the sodas, strain out the berries and rose petals through a cheesecloth or flour sack, capturing the syrup in a bowl below. (You can puree the rose/berry mixture for use in baked goods like cakes or muffins ... use it like applesauce in place of oil.)
7. 7
   Pour the syrup into a bottle and store in the fridge.To make a cream soda: Fill a tall glass mostly with ice, then add about 1/2 cup of club soda and 2 tablespoons of the syrup. The glass should be mostly full at this point. (If not, you can add more soda & syrup.) Stir it a bit to mix the syrup with the soda, then... (This is the best part!) Gently pour the half & half over the soda and watch the beautiful swirls of cream.