Rose syrup: 2 recipes at home

Delicate and aromatic rose syrup will find wide application in any kitchen. This can be a biscuit soak, ice cream flavor, or cocktail flavor.

To prepare the syrup, you need tea roses with a pronounced aroma. If there are no special tea roses, any variety of climbing rose, or rosehip flowers will do.

Tips before starting

  1. Roses should be in full bloom with no signs of wilting.

  2. It is not necessary to wash the roses, the rains do a great job with this.

  3. Pick off the rose petals, remove the stamen and buds.

Recipe for Rose Syrup with Sugar and Lemon

Ingredients

  1. Rose petals – 100 g (20 flowers)

  2. Sugars – 600 g

  3. Water – 1 L

  4. Lemon – 1 pcs.

Method of preparation

  1. Put the petals in a deep bowl and squeeze the juice of one lemon.

  2. Make syrup from sugar and water. Pour 1 liter of water into the pan, add 600 grams of sugar and put the pan on the fire. Boil the syrup for a few minutes to completely dissolve the sugar.

  3. Pour the hot syrup over the rose petals, cover the bowl and let the syrup cool completely.

  4. Pour the syrup with petals into a jar, cover with a lid and refrigerate for a day to infuse.

  5. A day later, squeeze the petals through gauze or a colander, pour the syrup into a bottle and close with a cork.

  6. Syrup can be stored in a cool place for up to one year.

Thick rose petal syrup with citric acid

Ingredients

  1. Rose petals – 500 g

  2. Citric acid – 1 tsp.

  3. Sugar – 2 kg

Method of preparation

  1. Put the rose petals in a saucepan, add citric acid and a few tablespoons of sugar. Gently crush the petals with your hands or a spoon so that they release the juice and release the aroma as much as possible.

  2. Pour the petals with one liter of boiling water, cover the pan with a lid and leave to infuse for a day at room temperature.

  3. Boil the syrup from one liter of water and the remaining sugar. While the syrup is boiling, squeeze the rose petals through a sieve, and when the syrup boils, add the water in which the rose petals have been infused. Bring the syrup to a boil and simmer for 20 minutes over very low heat.

  4. Sterilize the bottles and fill them with syrup. With this version of the recipe, the syrup turns out to be more saturated and thick, and it can be stored even at room temperature, but of course, with an airtight lid.

Relevance: 29.08.2019

Tags: Syrup Recipes

Leave a Reply