Cottage Garden Rose-Petal Syrup (Sweetened Rose Water) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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From my cottage garden friend Glynnis, who has the most wonderful garden, and much knowledge of herb lore! Try it with lavender, lemon balm (but it will be brown) or rosemary (over pound cake!!). Orange blossoms are delightful! Serve in cocktails, teas, or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream. Thicken with a little confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts! She also makes a version with Red Clover, but uses more petals and lets it steep overnight, says it is mostly sweet but very good for you. P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe. Ingredients:
2 cups water (distilled or fresh spring water is best) |
4 cups fresh edible rose petals |
2 cups white sugar |
2 -3 drops food coloring (optional) |
Directions:
1. Heat the water to a boil,add the sugar and turn off the heat.
2. Add the rose petals, cover, turn heat to low, and let simmer for one hour until thick and syrupy. Stir in food coloring of choice.
3. Strain through a filter and pour into clean (preferably sterilized) bottles, cap them and refrigerate for up to 3 weeks. May be frozen.
4. Note: The darker the petals, the darker the syrup. Adding orange or yellow petals can make it brownish so a few drops of food coloring can come in handy if you think you need it.
5. Try it with orange blossoms, lavender, lemon balm, red clover or rosemary (no stems). Serve in cocktails, teas, or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream! Thicken with confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts!
6. P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe.
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