Make Rose Syrup
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Rose syrup is easy to make at home and has myriad uses, including adding to baked goods such as cakes and cookies, desserts and drinks, both alcoholic and non-alcoholic.
Contents
Ingredients
Rosewater version
- 1 cup concentrated rosewater
- 3 cups sugar
- 1 cup fresh rose petals (non-sprayed)
- A few drops red food coloring (optional)
Sherry version
- 2 cups sugar
- 1 cup concentrated rosewater
- 1/2 cup sherry, plus a dash more after cooking
Steps
Rosewater version
- Pour the ingredients into a heavy based saucepan. Bring to the boil gradually, stirring frequently.
- Boil for 5 to 10 minutes. When the syrup turns to a thick consistency, remove from the heat. If you're adding red coloring, do so now but this is optional.
- Strain out the rose petals and pour the syrup into a glass jug/pitcher or into a glass bottle.
Sherry version
This version has extra lasting powers owing to the addition of sherry. Obviously, it's not useful for non-alcoholic recipes though.
- Pour the ingredients into a heavy based saucepan.
- Bring to the boil slowly, stirring frequently.
- Remove the syrup from the heat when its consistency is syrup like.
- Add a dash more sherry and stir through. Pour into a glass jug/pitcher to serve or into a glass bottle to keep.
Uses
- Pour rose syrup over iced desserts. Pour over ice cream scoops. Sprinkle some frosted rose petals over the top.
- Add to cakes or cookies. Following the recipe's directions, add this syrup to your baked goodies.
- .]]Use rose syrup in candies. Rose flavored candies have long been a delicacy enjoyed by anyone who adores roses. Follow the recipe's quantities.
- Add to drinks. Rose syrup is delicious in drinks such as milkshakes, cocktails, Make Sweet Lassi and even plain milk. Follow the directions in the recipe.
Video
Template:Video:Make Rose Syrup
Tips
- Rose syrup must be kept refrigerated. Use within two weeks for the non-alcoholic version and within one to two months for the alcoholic version.
Things You'll Need
- Heavy based saucepan
- Wooden spoon for stirring
- Bottle to keep in, clean and sterilized
Related Articles
Sources and Citations
- First method adapted from: http://www.food.com/recipe/lavender-or-rose-syrup-123616#ixzz1pi5gVYLE
- Second method adapted from: Elizabeth Culpeper, Heritage Roses & Old Fashioned Crafts, p. 100, (1988), ISBN 0-86417-100-5.