For a tincture of roses, you need fresh, only plucked petals without signs of spoilage and high-quality store-bought vodka, ethyl alcohol 40-45% or well-purified moonshine of double distillation. Poorly purified distillate interrupts the subtle smell of the petals. In addition to tea roses, other types can be used. The color of the tincture will be about the same as the color of the petals.
The amount of sugar depends on the desired sweetness. You can additionally sweeten the tincture at the 6th stage. Citric acid stabilizes the taste and promotes the release of the extract from the flowers.
The authors of many recipes suggest boiling the petals in syrup for several minutes. Do not do this, otherwise you will lose some of the flavor.
Ingredients:
- vodka – 0,5 liters;
- rose petals – 50 grams;
- sugar – 50-100 grams;
- water – 50-80 ml;
- citric acid – 2-3 grams (one third of a teaspoon).
rose petal tincture recipe
1. Grind the well-washed petals separated from the inflorescences in a blender or meat grinder.
2. Add sugar, citric acid and water. Mix.
3. Fold the resulting petal mass into a container for infusion, pour vodka, mix again.
4. Close the jar tightly with a lid, leave for 10-14 days in a dark place at room temperature. Shake every 2-3 days.
5. Filter the tincture of roses through cheesecloth, squeeze out the pulp. The petals are no longer needed.
6. Add sugar to taste to the drink (optional). Close tightly, keep in the refrigerator for 5-10 days to stabilize the taste.
7. Filter the tincture through cotton wool, pour into bottles.
When stored in a cellar or refrigerator, the shelf life is up to 5 years. Fortress – 31-34%. It turns out a fragrant drink with a delicate sweetish aroma, somewhat reminiscent of perfume.