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
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.
Do not forget the marvelous Middle Eastern recipe for quail with rose petals.
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