Homemade Rose Syrup

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.

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.

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.

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.

After 20-24 hours strain the syrup.

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.

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

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.

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.

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!