Sunday, April 28, 2013
Sweet Roses Syrup
Recently I shared my yellow violets syrup. I thought you might like to read about rose petal syrup as well. My roses are not in bloom yet this year, so this is a repost from a past season.
In my rose garden are roses of many colors, but for the syrup I used only the blossoms of red, pink, and lavender.
Harvest them in the cool of the day. My roses are watered overhead by an automatic sprinkler system, so after picking, I turn them upside down and give them a gentle shake to get the water droplets off. Then, remove the centers and stems and discard them.
Bring a kettle of water was brought to a boil. Then turn off the heat on the stove and gently added the petals and lid them. Allow them to cool and sit for about 12 hours. The essence will be strong and fragrant after steeping in the water for this long. Then strain the water from the petals into a large bowl. Strain the rose water again one last time, through a coffee filter this time. Make sure the water is clear and without fragments.
Using a formula similar to the wild yellow-violets syrup recipe, I made the rose syrup and canned it for later use. The beautiful ruby red color looks so enticing! I think it will be fun to use in tea, served on fruit or cake, or as a topping for crepes. I decided to make the rose syrup more syrup-y than the wild yellow-rose syrup, so added more sugar to the recipe. It's so thick and yummy!
And since we are on the topic of roses, may I share a picture of my new roses cake plate? It was stuck on a bottom shelf with trays and bake-ware in a thrift shop. I found it with a sticker that said 10 cents.
I don't really know if it's vintage or not, but if not, it's a good replica. It has a lever that when pushed starts the top rotating and a music box playing HAPPY BIRTHDAY!
After the rose syrup was done, I tried my hand at Rose Plum Jam. I have lots of rose water remaining, so I've placed it in a plastic gallon jug and will be freezing it for inspiration and ideas for another day. How does Darjeeling Rose Jelly sound to you?
Use floral syrups to sweeten tea, make jellies, stir into a frosting or glaze, or a million other things!
Posted by La Tea Dah at 6:00 AM
Labels: afternoon tea, floral fare, flowers, jelly, roses, syrup
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Love the color of your roses and the syrup is so pretty. I've heard of Rose Jelly before but never as a syrup. I could see it drizzled from a pretty glass creamer over pound cake for tea and a few rose petals at the side. What a find in that 10 cent cake plate! Now that's the prices I remember from years back of thrifting.ReplyDelete
Love the chair with the roses on it! Nice photos, La Tea Dah. SusanReplyDelete