a real delight in taste
- for one liter:
- about 25-30 roses, petals
- 1 kg of sugar
- 1,200 l of water
- 1/2 lemon or one, if they are smaller
- lemon salt, about a teaspoon grated
Preparation time: over 120 minutes
RECIPE PREPARATION Rose syrup:
Put the rose petals in a bowl and sprinkle lemon salt on them. Rub the petals well until it changes color and softens. Pour water over them and leave until the next day.
The next day, strain the water from the petals and put it on the fire. When it starts to boil, add the sugar and let it boil like this until it binds and reaches the desired consistency.
Probably enough less sugar ... mine came out fffff sweet. Towards the end, add the lemon juice, let it boil for a few more minutes and then turn off the heat. Put in bottles and store in a cool place. Whether winter arrives or not .... I don't know ... it's too good
Rose Syrup - Recipes
A recipe from The Country of Cuisine
by Alice Ciobanu
For rose syrup you only need roses, from those wonderful fragrant ones, from which you also make jam. I would also like to try some tea or rose water, but I have to wonder if I don't need some special installation. But until then I will tell you how you can make rose syrup. The job and operation is very simple and requires no skill, no skill, no special tools, all you need is a little good mood and a little patience. patience only until you pick the roses and then carefully break their petals. But this miraculous liqueur of such a rosy and beautiful color is a wonderful cold drink, in the evening, after a day's work, from a carafe with a lot of ice and with the dear man next to it. What could be more wonderful than enjoying life, today and not before.
For rose syrup or roses jam only a special variety of roses is used: the Damascus rose, which has pink-purple flowers, smaller than ordinary roses, whose petals are clear, fragile, wither easily and are much closer / gathered even more than roses grafted for flowers. The leaves are small, light green, without being as shiny as those of other roses. Also, the rose for sweetness spreads a specific fragrance, sweet, aromatic, persistent and if you & # 8222 face & # 8221 one or two petals you will realize that they are unmistakable. If the flowers are sprinkled with cold water, they spread a strong aroma, but especially their fragrance can be felt from afar and insistently. You can't help but distinguish them.
Ingredients for the Rose Syrup recipe
- 700 gr rose petals for jam
- 1 kg of sugar
- 2 liters of water
- 2 sachets of lemon salt
Preparation for the recipe of Rose Syrup
In order to make rose syrup, I took out the cookbook, quite old and good, which my mother gave me a few years ago and which is inherited from my grandmother. I told you here on the blog and I think they will take some pictures to make it clear that I'm not beating the fields. So all you have to do is pick some special roses for jam. Break their petals and pass them through a stream of cold water.
Put water in a large saucepan and when it boils, turn the petals upside down. Mix and don't be scared, because the water will turn green, but it's just a momentary illusion. Boil for 10 minutes, covered, over low heat, then remove from the heat. Pass the whole amount through a strainer covered with gauze often and drain the flowers well.
Put the resulting juice together with the sugar. As soon as it boils and begins to bind, add the lemon salt and immediately the liqueur will get the beautiful and perfect pink color.
Do not boil too much because the syrup will caramelize and will acquire a pink-yellow-light-brown color and all the pleasure will go away. And obviously the taste will change.
Pour the rose syrup into bottles (you should get about 1 lint) of syrup, close tightly and leave to cool in the hot oven or in beds until the next day.
But do not hesitate to stop then a glass of syrup and enjoy a full and cold carafe with the aroma of roses.