Rose Syrup
Rose syrup is mildly calming and immune-enhancing. And it can be used to sweeten herbal infusions, poured over pancakes and ice cream, drizzled over fruit salads, used in a sorbet, or diluted with water and drunk as a cordial. Highly perfumed Damask Rose or French rose is best for this recipe. Keep the temperature low to preserve their benefits.
Ingredients
- 1 cup organic raw sugar
- Juice of one lemon
- Juice of one orange
- 3 1/2 oz organic dried rose petals or the petals of 10 fresh red rose heads
Instructions
- Dissolve the sugar and 1/4 cup water in a small saucepan over low heat without letting it boil boiling will make the mixture cloudy.
- Add the citrus juices, then turn the heat down and simmer for five minutes. Over the next 15 minutes, gradually add the rose petals and stir thoroughly before adding more. Remove from the heat, let cool, and strain.
- Pour the hot syrup into the clean glass bottle, seal it, and keep refrigerated.
- Use within six weeks.