One of my rose bushes has so many blossoms on it this Spring, it is an English climbing rose I planted in the garden for Emma’s fourteenth birthday, when we were in the last stretch living in the tiny house while our house was being rebuilt, and so it is at last established somewhat, with heavy cupped peach colored blossoms so fragrant. I am a real fan of highly fragrant roses, which I inherited from my mother, loving particularly the varietals with fruity scent, because when I pick a small jar of them and bring into the house, they just fill the room with a fragrant simplistic beauty. And this afternoon I made myself a rose “soda” and drank it while calculating notes for a sweater design. From organic rose blossoms, fresh-picked from my garden early this morning while out watering, when it occurred to me to try to steep the petals in sugar syrup, making a rose syrup. And it doesn’t take long at all, really just a few hours, for its now the late afternoon, and I’m enjoying the most unusual refreshing drink, with delicious rose floral notes. Here’s how I made rose syrup, I hope you try it too:
- Pluck petals off of roses, and place fresh petals in a pyrex liquid measure.
- Boil up some simple syrup, equal parts water to sugar.
- Pour the hot syrup over petals , stir, let steep for at least 4 hours. After a few hours you’ll really begin to taste the rose infusion, its pretty obvious, which always surprises me.
- Pour through sieve & funnel into a jar or bottle, and store in the fridge.
Pour a nice sparkling mineral water over ice, and splash a bit of the syrup to taste, and I think you’ll be impressed. I made an experiment with these two bottles of rose petal sugar syrup; one I used fresh petals and strained them out as they turn brown and mushy, but another I took dried petals I saved from a jar I keep in with my spices for cooking, the darker blossoms are a very strong old-fashioned rose scent, and they kept their color quite nicely, so I left them in the bottle, and there’s no question what the syrup is and it won’t be needing a label. You might be interested in checking out the post years ago when I made rose icecream . . . Sweet As A Rose from the archives.
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