Rose syrup: 2 recipes at home

Delicate and flavorful rose syrup will find wide application in any kitchen. It can be an impregnation for biscuits, a flavoring for ice cream or cocktails.

To make syrup, you need tea roses with a pronounced aroma. If you don't have special tea roses, any variety of curly rose or rose hips will do.

Tips before you start

1. Roses should be fully bloomed, with no signs of wilting.

2. It is not necessary to wash the roses, the rains do a great job with this.

3. Break off the rose petals, remove the stamen, and the buds.

Rose syrup recipe with sugar and lemon

Ingredients

1. Rose petals - 100 g (20 flowers)

2. Sugar - 600 g

3. Water - 1 liter

4. Lemon - 1 pc.

The method of preparation

1. Put the petals in a deep bowl and squeeze the juice of one lemon.

2. Boil the syrup from sugar and water. Pour 1 liter of water into a saucepan, add 600 grams of sugar and put the saucepan on the fire. Boil the syrup for a few minutes to dissolve the sugar completely.

3. Pour the hot syrup over the rose petals, cover the bowl and leave until the syrup has cooled completely.

4. Pour the syrup with the petals into a jar, cover and refrigerate for a day to infuse.

5. After a day, squeeze the petals through cheesecloth or a colander, pour the syrup into a bottle and close the cork.

6. Store the syrup in a cool place for up to one year.

Thick rose petal syrup with citric acid

Ingredients

1. Rose petals - 500 g

2. Citric acid - 1 tsp.

3. Sugar - 2 kg

The method of preparation

1. Put the rose petals in a saucepan, add citric acid and a few spoons of sugar. Use your hands or a spoon to crush the petals to release the juice and maximize the flavor.

2. Pour one liter of boiling water over the petals, cover the pan with a lid and leave to infuse for a day at room temperature.

3. Boil the syrup from one liter of water and the remaining sugar. While the syrup is boiling, squeeze the pink petals through a sieve, and when the syrup boils, add the water in which the rose petals were infused. Bring the syrup to a boil and simmer for 20 minutes over very low heat.

4. Sterilize the bottles and pour the syrup into them. With this variant of the recipe, the syrup is richer and thicker, and it can be stored even at room temperature, but of course, with an airtight lid.

Update: 29.08.2019

Category: Syrup recipes