Rose syrup with seasonal flowers

Ingredients for 1 servings:

• 2 handfuls of flowers
• 4 stems of lavender
• 5 stalks of hyssop
• 3 elderflower heads
• 1 liter of water
• 1 kg sugar
• 1 lemon(s) or citric acid

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with lavender, hyssop and linden blossoms

Place the rose petals, stripped hyssop blossoms, elderflower heads, and lavender stems in a large jar with the water, cover, and place in a sunny windowsill for about four weeks. Two days before further processing, add the lemon juice or a little citric acid. Then strain everything through a sieve lined with cheesecloth and bring to a temperature of 70-80°C with the sugar. Once the sugar has dissolved, remove the pot from the heat and do not boil. Pour the finished syrup into twist-off bottles or other containers and seal. The rose as a medicinal remedy contains tannins, is astringent, heart-strengthening, fragrant, colorful, and stabilizes the skin and mucous membranes. It is also said to help with mild heartache and hay fever. Women are particularly fond of the rose, not only for its fragrance but also for its supposed relief from gynaecological complaints. It is also said to relieve headaches and dizziness. Harvest time is in June, when it is in full bloom.