ROSE SYRUP
Homemade rose syrup recipe, using fresh, organic red roses.
Provided by Azlin Bloor
Categories Drinks
Time 20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 155 kcal, Carbohydrate 40 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
NEW YORK CHEESECAKE WITH ROSE PETAL SYRUP
Provided by Food Network
Categories dessert
Time 3h55m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- In a small saucepan over medium heat, add the rose petals, sugar, rose water and lemon juice and bring to a boil. Cook until a thick pink syrup forms, about 10 minutes. Refrigerate until ready to use.
- Preheat oven to 275 degrees F.
- In a large bowl, add all of the graham cracker crust ingredients together and press it into the bottom and 1-inch up the sides of a springform pan. Refrigerate at least 15 minutes while making the cheesecake filling. Beat all of the filling ingredients together in a medium bowl and pour it over the graham cracker crust.
- Bake cheesecake for 1 hour. Turn the oven off and leave the cheesecake in oven, with the door closed, for 1 additional hour. Remove the cheesecake from the oven and chill thoroughly. Before serving, beat together the sour cream, sugar, lemon zest and vanilla. In a small bowl. Smooth the sour cream mixture over the top of the cheesecake. Cut into slices and garnish each with rose petal syrup.
COTTAGE GARDEN ROSE-PETAL SYRUP (SWEETENED ROSE WATER)
From my cottage garden friend Glynnis, who has the most wonderful garden, and much knowledge of herb lore! Try it with lavender, lemon balm (but it will be brown) or rosemary (over pound cake!!). Orange blossoms are delightful! Serve in cocktails, teas, or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream. Thicken with a little confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts! She also makes a version with Red Clover, but uses more petals and lets it steep overnight, says it is mostly sweet but very good for you. P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe.
Provided by BecR2400
Categories Sauces
Time 1h15m
Yield 2 1/4 cups of Syrup
Number Of Ingredients 4
Steps:
- Heat the water to a boil,add the sugar and turn off the heat.
- Add the rose petals, cover, turn heat to low, and let simmer for one hour until thick and syrupy. Stir in food coloring of choice.
- Strain through a filter and pour into clean (preferably sterilized) bottles, cap them and refrigerate for up to 3 weeks. May be frozen.
- Note: The darker the petals, the darker the syrup. Adding orange or yellow petals can make it brownish so a few drops of food coloring can come in handy if you think you need it.
- Try it with orange blossoms, lavender, lemon balm, red clover or rosemary (no stems). Serve in cocktails, teas, or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream! Thicken with confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts!
- P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe.
Nutrition Facts : Calories 688, Sodium 4.2, Carbohydrate 177.7, Sugar 177.6
ROSE-PETAL SYRUP
This syrup can be used to flavor our Rose-Petal Gin Fizz, or it can be mixed with sparkling water, drizzled over fruit, or mixed into whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 cups
Number Of Ingredients 2
Steps:
- Gently swirl rose petals with your hands in a bowl of cold water to clean. Transfer to paper towels to drain.
- Bring 5 cups water, the petals, and sugar to a boil in a medium saucepan. Remove from heat; let steep, covered, 1 hour. Pour syrup through a fine sieve set over a bowl; let cool. Refrigerate, covered, until ready to use, up to 1 week.
RASPBERRY AND ROSé PETAL PUNCH
Provided by Susie Theodorou
Categories Punch Non-Alcoholic Fruit Valentine's Day Kid-Friendly Raspberry Apple Birthday Cookie Drink Small Plates
Yield Makes 24 servings
Number Of Ingredients 6
Steps:
- 1. Pour the juice and soda water into a large punch bowl.
- 2. Gradually stir in the syrup, tasting regularly until you reach the desired sweetness and fragrance. Refrigerate until it's time to serve.
- 3. Just before serving, stir in the ice and scatter the raspberries and flowers over the top.
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