Homemade Rose Syrup
Roses for jam were the first ones we planted in our garden because I wanted so much to enjoy their flavour in the kitchen as well. So, after 3 years, I am able to make a few small jars of rose jam in the season. I mainly use it for sweet bread - with rose jam and walnuts is absolutely fantastic!
Last year I made an experiment and I prepared a few bottles of rose syrup, I wanted to see how my family felt about it. I can tell you it was a great success, the kids would always choose the rose lemonade over the classic or other fruit flavoured lemonades. The colour, the aroma and the taste - they are all perfect and special. I could even plant some more roses in my garden, just to be able to prepare more of this special syrup.
For the moment, I use the petals from 2 plants, it's not much, but it's enough for our family - I can make both rose jam and rose syrup.
Ingredients
●
Fresh rose petals
150 g
100-150g rose petals will be enough
●
Citric acid crystals
1 tsp
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Step by step
Step 1
Because I only have 2 rose plants for now, I pick the flowers throughout the week and I keep them in the fridge until I gather a larger quantity.
Make sure you remove any small flies or other insects.
Step 2
Then I carefully sort the petals and place them in a bowl, there are exactly 150g in this picture.
I don't wash the rose petals, I just make sure they are clean and dry, without any leaves or insects.
Step 3
In a pot, combine 500ml water, 1 kilo sugar and 1 tsp lemon salt, bring to a boil. Stir well for the sugar to dissolve completely.
Pour this hot syrup over the rose petals and mix carefully.
I tried replacing the lemon salt with lemon juice, but it doesn't preserve the colour so well.
Step 4
Now let cool completely at room temperature (or in a cool place) and macerate for 20-24 hours.
This way the syrup will take the colour and the flavour from the petals.
Step 5
After 20-24 hours strain the syrup.
Step 6
After straining the syrup, place the remaining petals in a pot, add 300ml water and bring to a boil.
Boil for 10-15 minutes over low heat, to drain them of colour and flavour.
Step 7
Strain the syrup again, notice the petals are now discoloured and well drained.
Step 8
Mix together in the same pot the 2 syrups. Place over heat and pay attention to the moment it comes to the boil.
At this point the bottles or the jars for the syrup have to be ready - well washed and dried.
Step 9
As soon as it starts to boil, pour the syrup into bottles and seal.
I don't recommend boiling it for too long, it will lose the flavour and the colour.
Step 10
I obtained about 2 litres syrup from the quantities listed above.
I cooled it down, then I labeled it and stored in the pantry.
Enjoy!
Quantity:
2 l
Prep time:
600 min
Difficulty:
easy
Ready in:
600 min
Publish date:
