rose syrup

Ingredients for 1 servings:

• 100 g rose petals, fragrant, unsprayed
• 100 ml water
• 10 g white rock sugar
• 100 g sugar
• 1 tsp, leveled citric acid
• 2 slice(s) lemon(s), unsprayed

Instructions

Working time approx. 30 minutes; Rest time approx. 7 days 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 7 days 1 hour 5 minutes

aphrodisiac

Place the petals in a sieve and shake gently to allow any insects to escape. Boil the water, sugar, and rock candy until the rock candy has dissolved. Add the lemon slices and citric acid and let cool. Empty the petals into a screw-top jar and pour the cooled syrup over them. Let everything steep in the refrigerator for about a week, swirling daily. Then filter everything through a cheesecloth and pour into a nice bottle. The shelf life in the refrigerator is about 6 months. Rose oil and rose syrup can be found in even the oldest recipes. Roses are said to have many interesting properties. The rose syrup tastes simply wonderful and is highly recommended as a sparkling wine or to enhance desserts! It is definitely something special as a gift.