Rose petal syrup
Description
The ingredient measurements are given to yield 150 ml of syrup. The syrup's shelf life is 2 weeks when refrigerated. If desired, it can be preserved, extending the shelf life to 3 months. Serve the aromatic syrup with ice cream or desserts, or add it to hot or cold beverages. It is especially delicious in lemonade.
Instructions
- 1
Step 1
Prepare the listed ingredients. Pluck the slightly faded tea rose buds.
- 2
Step 2
Remove the petals from the buds into a salad bowl or bowl, discarding damaged or overly wilted ones.
- 3
Step 3
Pour cold water over the petals and leave them in it for 20–30 minutes. Then pour water over them again and let sit for 10 minutes. This is necessary to remove all insects or bugs from the petals.
- 4
Step 4
Drain the water, transfer the washed petals to a cauldron or a non-stick pot. Add granulated sugar. Optionally, add citric acid or 1/2 tsp of lemon juice—they will enhance the rose flavor.
- 5
Step 5
Pour in hot water and place the container on the stove. Gently stir everything.
- 6
Step 6
Boil until boiling, then reduce the heat and simmer the syrup over medium heat for 20–30 minutes. The petals will become transparent, imparting their aroma and color to the liquid.
- 7
Step 7
Next, strain the syrup and discard the petals or use them for adding to tea, coffee, lemonades, etc. Let the syrup cool for 30-40 minutes.
- 8
Step 8
Pour the rose petal syrup into a bowl or sauce boat and serve chilled. While hot, it can be sealed in a jar or bottle scalded with boiling water and stored in a cool place for over 3 months.