Make Your Own Rose Syrup Food

MAKE YOUR OWN ROSE SYRUP

Steps:

• Combine rose petals and water in a large saucepan. Heat to medium, submerging petals when the water is hot.
• Bring to a boil, reduce heat and simmer for 15 minutes.
• Strain through a jelly bag. Discard the rose petals. Measure the volume of liquid.
• Add and equal amount of sugar to the liquid in the saucepan. Heat over medium heat until sugar is dissolved.
• Bring syrup to a boil.
• Remove pan from heat. Cool. Store in a capped bottle in the refrigerator.

ROSE SYRUP

Steps:

• Rinse the rose petals to get rid of dust.
• Place them in a large enough saucepan, add water and sugar and bring to a simmer, stirring once or twice.
• Simmer very gently for 10 minutes, do not let it come to boil as I believe that boiling will encourage all the essential oil to evaporate, you need the the oil for flavour and aroma.
• Turn the heat off, take off the hot hob, add the lemon juice and stir to mix.
• Cool down to room temperature, then refrigerate overnight for the flavour to develop/deepen.
• Next day, strain into a sterilised bottle or jar and can be stored at room temperature for about a month although I prefer to keep mine in the fridge and it has gone for as long as 2 months.

SPICED ROSE WATER SYRUP

Steps:

• Make a syrup by stirring the water and sugar together in a heavy saucepan over medium low heat until the sugar dissolves.
• Increase heat to medium high; add cinnamon sticks; boil until the syrup is reduced to a scant one cup, about ten minutes.
• Remove from heat, stir in the rose water and allow the syrup to cool.