Cordial #45 - April 29, 2001
Pink Rose Cordial #3
Ingredients:
Step 1:
1 2/3 cups pink rose petals, the nail removed (about 7-8 roses)
2 1/2 cup 80 proof vodka (Gordon's brand)
1 cup light corn syrup (Karo's brand)
Step 2:
3/4 cup of pink rose petals, nail removed (3 roses)
Step 3:
3/4 cup of pink rose petals, nail removed (3 roses)
Step 4:
3 cups of pink rose petals, nail not removed (14 roses)
Step 5:
1 cup light corn syrup
2/3 cup white sugar
1/4 cup water
Procedure:
Step1:
Lightly rinse the roses to remove dust and insects. Gently pluck the petals from the rose, moving from the outer petals to the inner petals. Try not to rip the petals in half. The 'nail' of each petal is where the petal was attached to the rose. The nail has a bitter taste, so it should be clipped from each petal.
Pack the petals into a clean one-quart glass jar. Push the pteals into the bottom of the jar with a spoon. Add 2 1/2 cup of 80 proof vodka and 1 cup of light corn syrup. This should almost fill the jar. The petals will float to the top of the liquid, so push them down with a spoon. It is important to make sure the petals remain covered by the cordial. Otherwise the petals will turn brown, fall back into the cordial, and impart a foul color and taste. Place a tight lid on the jar and set aside.
Shake the quart jar daily to make sure any roses exposed to the air will be covered again by the cordial.
Step 2:
After 15 days, the color and flavor should be leached out of the petal. Filter out the old petals and replace with a new set pink rose petals, again rinsed lightly and having the nail removed. Try to use the same amount of petals is possible (1 2/3 cup). If only a few roses are available, use them instead.
Again, shake the jar daily to make sure the rose petals are covered with the cordial.
Step 3:
After 10 days, filter out the old petals and replace with a new set pink rose petals, again rinsed lightly and having the nail removed. Shake the jar daily to make sure the rose petals are covered with the cordial.
Step 4:
After four weeks, filter out the old petals and replace with a new set of pink rose petals, against lightly rinsed. This last process of rose petals will use a lot of rose petals (from 14 roses instead of 3) to get one final strong flavor or rose oil. Make sure to shake the cordial daily.
Step 5:
After letting the petals soak for eight weeks, filter the petals out one last time. Add 1 cup of light corn syrup and 1/3 cup of white sugar dissolved in 1/4 cup water as sweetener. Set aside for at least three more months before bottling and drinking.
Notes:
April 29, 2001: My pink rose bush is blooming like mad, so I decided to make another rose cordial.
May 14, 2001: Filtered out the old rose petals and added new ones, though not so many. The cordial has a definate yellow cast and a wonderful rose aroma.
May 24, 2001: Filtered out the old rose petals and added new ones, though not so many. The cordial has a definate brownish-yellow cast and a wonderful rose aroma.
June 23, 2001: The rose petals were definately finished. I filled the quart jar as full as possible with new rose petals and poured in the cordial, which barely fit.
August 19, 2001: Filtered out all of the rose petals. Heated 1 cup of corn syrup and 1/3 cup of white sugar in 1/4 cup of water, stirring until everything is dissolved. I then let it cool to room temperature and then added to the cordial.
February 2, 2002: Bottled a little bit to let people taste. I think I'll get a good reaction.
Pink Rose Cordial #3
Ingredients:
Step 1:
1 2/3 cups pink rose petals, the nail removed (about 7-8 roses)
2 1/2 cup 80 proof vodka (Gordon's brand)
1 cup light corn syrup (Karo's brand)
Step 2:
3/4 cup of pink rose petals, nail removed (3 roses)
Step 3:
3/4 cup of pink rose petals, nail removed (3 roses)
Step 4:
3 cups of pink rose petals, nail not removed (14 roses)
Step 5:
1 cup light corn syrup
2/3 cup white sugar
1/4 cup water
Procedure:
Step1:
Lightly rinse the roses to remove dust and insects. Gently pluck the petals from the rose, moving from the outer petals to the inner petals. Try not to rip the petals in half. The 'nail' of each petal is where the petal was attached to the rose. The nail has a bitter taste, so it should be clipped from each petal.
Pack the petals into a clean one-quart glass jar. Push the pteals into the bottom of the jar with a spoon. Add 2 1/2 cup of 80 proof vodka and 1 cup of light corn syrup. This should almost fill the jar. The petals will float to the top of the liquid, so push them down with a spoon. It is important to make sure the petals remain covered by the cordial. Otherwise the petals will turn brown, fall back into the cordial, and impart a foul color and taste. Place a tight lid on the jar and set aside.
Shake the quart jar daily to make sure any roses exposed to the air will be covered again by the cordial.
Step 2:
After 15 days, the color and flavor should be leached out of the petal. Filter out the old petals and replace with a new set pink rose petals, again rinsed lightly and having the nail removed. Try to use the same amount of petals is possible (1 2/3 cup). If only a few roses are available, use them instead.
Again, shake the jar daily to make sure the rose petals are covered with the cordial.
Step 3:
After 10 days, filter out the old petals and replace with a new set pink rose petals, again rinsed lightly and having the nail removed. Shake the jar daily to make sure the rose petals are covered with the cordial.
Step 4:
After four weeks, filter out the old petals and replace with a new set of pink rose petals, against lightly rinsed. This last process of rose petals will use a lot of rose petals (from 14 roses instead of 3) to get one final strong flavor or rose oil. Make sure to shake the cordial daily.
Step 5:
After letting the petals soak for eight weeks, filter the petals out one last time. Add 1 cup of light corn syrup and 1/3 cup of white sugar dissolved in 1/4 cup water as sweetener. Set aside for at least three more months before bottling and drinking.
Notes:
April 29, 2001: My pink rose bush is blooming like mad, so I decided to make another rose cordial.
May 14, 2001: Filtered out the old rose petals and added new ones, though not so many. The cordial has a definate yellow cast and a wonderful rose aroma.
May 24, 2001: Filtered out the old rose petals and added new ones, though not so many. The cordial has a definate brownish-yellow cast and a wonderful rose aroma.
June 23, 2001: The rose petals were definately finished. I filled the quart jar as full as possible with new rose petals and poured in the cordial, which barely fit.
August 19, 2001: Filtered out all of the rose petals. Heated 1 cup of corn syrup and 1/3 cup of white sugar in 1/4 cup of water, stirring until everything is dissolved. I then let it cool to room temperature and then added to the cordial.
February 2, 2002: Bottled a little bit to let people taste. I think I'll get a good reaction.
