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It is not difficult to prepare a fragrant and tasty liquor from rose petals. It is important to choose the right flower correctly, since a rose bought in the first flower shop that comes across is not suitable for this business.
They also prepare roses: wine, liqueurs
Tips before starting
The rose must be grown away from dusty roads and not treated with chemicals and various pesticides.
Flowers of two plant species Rosa rugosa (rose hip) and Rosa odorata (tea rose) are ideal for making liqueurs.
Most liqueurs are made from freshly picked petals, as they have a richer flavor than dried ones.
The best time to pick flowers is early in the morning when the sun is just beginning to rise, but it is best to refrain from picking flowers in the morning after rain.
Pay attention to the following varieties of tea rose:
Alan Titchmarsh
Large pink buds with a lilac undertone and a sweet citrus scent.
Abraham Darby
Large apricot-colored flowers, saturate the finished liquor with a fruity-strawberry aroma.
Christopher marlowe
The petals are pink-orange in color, and the liquor made from these flowers is given a light citrus aroma.
Gertrude Jekyll
From these petals you get a rich and pronounced taste and aroma of a rose.
Classic tea rose liqueur (option 1)
Ingredients
Tea rose petals – 300 g
Vodka – 1 l
Granulated sugar – 1 kg
Water – 1 L
Citric acid – 1 tsp.
Method of preparation
Rose petals must be sorted out, spoiled and dried, washed well in cool water.
Mix the prepared petals with granulated sugar and beat in a blender (you can twist through a meat grinder).
We transfer the resulting pink gruel into a glass container, fill it with an alcohol base and water, mix thoroughly until the sugar is completely dissolved.
We insist in a dark place for 30 days.
After the specified time, we filter the liquor through a home-made or purchased filter, add citric acid and shake well.
The finished drink is poured into glass bottles. Before tasting, let it brew for 3-5 days in a cool place. Tea rose liqueur keeps well in the refrigerator.
Classic tea rose liqueur (option 2)
The color of the finished liquor will come out about the same color as the rose itself. In order for the shade to be saturated, it is better to use bright varieties.
Ingredients
Tea rose petals – 500 g
Food alcohol – 300 ml
Granulated sugar – 700 g
Water – 2,5 L
Citric acid – 2 tsp
Method of preparation
Rose petals must be sorted out, spoiled and dried, washed well in cool water.
Boil 2 liters of water, add citric acid and stir well.
Pour the prepared rose petals with hot mixture, close the lid tightly and leave to cool completely. Then refrigerate for 2 days.
After the specified time, we filter the rose decoction and squeeze all the petals well.
From the remaining water, prepare a simple sugar syrup.
When the syrup has completely cooled, mix it with broth and alcohol. Mix everything well and pour into glass bottles.
Before tasting, we infuse tea rose liquor for 14 days in a dark room. Store the finished drink in a cool place.
Pink liqueur “Taste of Persia”
The recipe for this rose liqueur was published in 1963 in the book “Folk Wines, Cordials and Brandies How to Make Them” by Jagendorf, M. A.
Jagendorf recommends starting the preparation of the drink in the first half of June. But if we take into account the hot climate of Persia, then we can move this process to the end of June, the beginning of July.
Ingredients
Fragrant roses – 30 pcs.
Water – 500 ml
Sugar – 700 g (you may need more)
Food alcohol – 1 l
Method of preparation
Pick off the petals of 20 roses and transfer them to a glass container of a suitable size.
Pour the alcohol base and insist 30 days in a dark, cool place, not forgetting to shake it 2 times a week.
After this time, we filter the pink tincture through a fine strainer and squeeze the petals well.
In a saucepan, mix water, granulated sugar and petals from the remaining roses, bring to a boil and simmer over low heat for 1 hour.
After the syrup has cooled, strain it and mix with the tincture. We let it brew for 12 hours.
After the specified time, we filter the liquor through a purchased or home-made filter, pour it into glass bottles.
Before tasting, let it brew for about 2-3 weeks. Store the finished product in a dark, cool place for no more than 1 year.
Rose petal liqueur with raspberries
Fine essential fruit liquor with delightful aroma and taste. Interestingly, in this drink, the rose is inferior to the raspberry in the disclosure of flavoring aromas.
Ingredients
Dried rose petals – 25 g
Raspberries – 250 g
Vodka – 750 ml
Sugar syrup – 250 ml
Zest of one tangerine
Method of preparation
We put rose petals, tangerine zest (if desired, you can replace orange zest) in a glass container and fill it with an alcohol base. Let it brew for 5 days in a dark, cool room.
After the specified time, we filter the pink infusion through a sieve and mix it with the cooled sugar syrup. Let it brew for 14 days in a dark and cool place.
After 2 weeks, the finished liquor must be filtered through a purchased or home-made filter and poured into glass bottles.
Store the drink for no more than a year in a cool place.
Rose petal liqueur with strawberries
Ingredients
Tea rose petals – 3 l. jar
Strawberries – 2 cups
Citric acid – 1 tbsp. l.
Granulated sugar – 1 kg
Vodka – 500 ml
Water – 1 L
Method of preparation
Tea rose petals must be washed and slightly dried.
Pour them into a 3-liter jar (without pressing down), add citric acid, an alcohol base and a whole strawberry (you must first wash it and remove the stem).
Cook classic sugar syrup.
After the sugar syrup has cooled, pour it into a jar and mix the contents of the container well. If there is free space left in the jar, then it is necessary to fill it with plain boiled water at room temperature.
We put the container in a dark place and let it brew for 3 weeks, shake our liquor once a week.
After the specified time, we filter the finished liquor through a home-made or purchased filter and pour it into glass bottles.
Before tasting, it is necessary to withstand 1 month and store in a dark, cool place.
Rose petal medicinal liqueur “Pink Nocino”
This is a variation of the famous Italian liqueur Nocino, which is traditionally made from green walnuts.
It is important to know that Pink Nocino is not advisable to consume daily, as it is more of a medicinal drink, and it is great for indigestion.
The Poles, who have taken root in this liquor, argue that after drinking only 20-50 ml of this drink, the disease will go away by itself.
Ingredients
Rose petals – 2 clicks
Green walnuts – 20 pcs.
Granulated sugar – 300 g
Water – 300 ml
Vodka – 300 ml
Cinnamon stick – 3 cm
Lemon zest of one lemon
Method of preparation
Nuts must be thoroughly washed, cut in half and pierced with an awl in 2-3 places.
We cook a simple sugar syrup with the addition of lemon zest, rose petals and cinnamon.
We shift the prepared nuts into a glass container, add the cooled syrup and pour the alcohol base. We let it brew in a sunny place for 2 months, periodically shaking the liquor.
After the specified time, it is necessary to strain the drink through a strainer and filter through a purchased or home-made filter.
Pour into dark glass bottles and insist another 3 months in a cool place. It is best to store the finished liquor in the refrigerator.
Pink liqueur on cognac
Ingredients
Water – 500 ml
Cognac – 500 ml
Sugars – 250 g
Fresh rose petals – 125 g
Ground cinnamon – 4 g
Method of preparation
Put clean, unspoiled rose petals in a jar, pour cold water over it, close and leave for 2 days.
Strain the liquid through cheesecloth, mix with cognac, cinnamon and sugar, mix well, close again and infuse for 14 days.
Carefully drain the liquor, filter, pour into prepared dry bottles.
Relevance: 26.10.2017
Tags: Liqueurs, Pourings, Liqueurs, Recipes of liqueurs