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!

Of Prickly Pears. . .

Winter in the desert is beautiful.  Although it is the season of rest, the first of February is when life again takes hold and signs of fresh, new life can be seen.  This year, abundant water has left washes and creeks flowing with water.  Water, mixed with the sunshine's warmth has caused signs of life that are not as visible in drier years.  Cacti are plump and enticing because of the moisture available to them.  The teddy bear cacti is especially appealing.  Dry ocatilla  is starting to leaf out, creating long sticks of green leaves.  The prickly pear cactus, so common, is beautiful in large clumps and clusters in the desert.  The desert rain has brought everything to life!

The prickly pear cactus in this picture reminds me of cousin Della, who harvests its inexpensive and abundant fruit from the desert around her ranch-house kitchen.  The prickly pears range are the fruit of the plant, appearing in colors of yellow and red.  When cooked, the prickly pear fruit makes a beautiful, rosy juice that Della cooks into delicious jelly that she shares with those she loves.  I always love it when she shares with our family!  Prickly pear juice also makes wonderful candy, soft and chewy.

Have you ever made prickly pear jelly?  Or eaten candy made from its rosy juice?