Homemade Rose Syrup

Homemade Rose Syrup

Roses for jam were the first ones we planted in our garden because I wanted so much to enjoy their flavour in the kitchen as well. So, after 3 years, I am able to make a few small jars of rose jam in the season. I mainly use it for sweet bread -  with rose jam and walnuts is absolutely fantastic! 

Last year I made an experiment and I prepared a few bottles of rose syrup, I wanted to see how my family felt about it. I can tell you it was a great success, the kids would always choose the rose lemonade over the classic or other fruit flavoured lemonades. The colour, the aroma and the taste - they are all perfect and special. I could even plant some more roses in my garden, just to be able to prepare more of this special syrup.

For the moment, I use the petals from 2 plants, it's not much, but it's enough for our family - I can make both rose jam and rose syrup.

Ingredients

Fresh rose petals
150 g
100-150g rose petals will be enough
Sugar
1 kg
Water
800 ml
Citric acid crystals
1 tsp

Step by step

1

Because I only have 2 rose plants for now, I pick the flowers throughout the week and I keep them in the fridge until I gather a larger quantity. 

Make sure you remove any small flies or other insects.

2

Then I carefully sort the petals and place them in a bowl, there are exactly 150g in this picture.

I don't wash the rose petals, I just make sure they are clean and dry, without any leaves or insects.

3

In a pot, combine 500ml water, 1 kilo sugar and 1 tsp lemon salt, bring to a boil. Stir well for the sugar to dissolve completely.

Pour this hot syrup over the rose petals and mix carefully.

I tried replacing the lemon salt with lemon juice, but it doesn't preserve the colour so well.

4

Now let cool completely at room temperature (or in a cool place) and macerate for 20-24 hours.

This way the syrup will take the colour and the flavour from the petals.

5

After 20-24 hours strain the syrup.

6

After straining the syrup, place the remaining petals in a pot, add 300ml water and bring to a boil.

Boil for 10-15 minutes over low heat, to drain them of colour and flavour.

7

Strain the syrup again, notice the petals are now discoloured and well drained.

8

Mix together in the same pot the 2 syrups. Place over heat and pay attention to the moment it comes to the boil. 

At this point the bottles or the jars for the syrup have to be ready - well washed and dried.

9

As soon as it starts to boil, pour the syrup into bottles and seal.

I don't recommend boiling it for too long, it will lose the flavour and the colour.

10

I obtained about 2 litres syrup from the quantities listed above.

I cooled it down, then I labeled it and stored in the pantry.

Enjoy!

Quantity: 2 l
Prep time: 600 min
Difficulty: easy
Ready in: 600 min
Publish date:
Collections: Canning

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