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ann_oliver
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rose
petal
syrup
Especially good for Loukemathes
We have marvelous fragrant red roses in our garden that have the perfume of expensive rosewater. When they are prolific and in full bloom I cut them in the early morning and purée them with a very small amount of caster sugar, around 20g per 300g of rose petals and freeze them.
AO 2 DECEMBER 2023
EXQUISITELY
DELICATE
210g honey
150g sugar
350g water
120g rose petal preserve …see introduction
1 cinnamon stick
Weigh everything into saucepan. Weigh everything into a saucepan, and stirring constantly bring to a simmer and continue stirring until the sugar is completely dissolved.
Simmer gently for 2-3 minutes and skim the scum. Allow to sit for a further 30 minutes to allow the petals to further infuse. Strain through a very fine sieve. Store in an airtight container until ready to use.
tip
Do not forget the marvelous Middle Eastern recipe for quail with rose petals.
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