Rose Syrup #7
June 2, 2004
Ingredients:
4 cups of water
8 cups of sugar
8 cups of fresh rose petals
1/3 cup fresh lemon juice
Procedure:
Make a medium syrup by combining 4 cups of water, 8 cups of sugar and 1/3 cup of fresh lemon juice in a large saucepan. Turn on a high heat under the saucepan. Continue to stir until all of the sugar is dissolved. Add 8 cups of fresh rose petals. Stir well to mix the petal into the syrup. Turn the heat down to medium and simmer for 60 minutes, stirring continually. Turn off the heat. Put a lid on the saucepan and let the rose petals steep for 30 minutes. Filter out the rose petals and bottle.
Notes:
June 2, 2004: I had a large number of roses blooming, so I picked as many as possible to make a rose syrup. The batch filled 2 750 ml bottles and 1/2 of a 500 ml bottle. The syrup has a beautiful reddish-pink color, a light aroma, and a smoother taste than ones made with heavy syrup.
June 2, 2004
Ingredients:
4 cups of water
8 cups of sugar
8 cups of fresh rose petals
1/3 cup fresh lemon juice
Procedure:
Make a medium syrup by combining 4 cups of water, 8 cups of sugar and 1/3 cup of fresh lemon juice in a large saucepan. Turn on a high heat under the saucepan. Continue to stir until all of the sugar is dissolved. Add 8 cups of fresh rose petals. Stir well to mix the petal into the syrup. Turn the heat down to medium and simmer for 60 minutes, stirring continually. Turn off the heat. Put a lid on the saucepan and let the rose petals steep for 30 minutes. Filter out the rose petals and bottle.
Notes:
June 2, 2004: I had a large number of roses blooming, so I picked as many as possible to make a rose syrup. The batch filled 2 750 ml bottles and 1/2 of a 500 ml bottle. The syrup has a beautiful reddish-pink color, a light aroma, and a smoother taste than ones made with heavy syrup.
