Syrup: Rose Petal Syrup

posted by Connie 04-17-101 1:12 PM

Rose Petal Syrup

6 canning jars, sterilized
6 c. water
6 c. sugar cubes
20 unsprayed roses in full bloom (try Chrysler Imperials, Fragrant Cloud, Granada, Double Delight or Sutter's Gold)
Vanilla extract to taste

Candy thermometer

Sterilize jars by placing jars and lids in boiling water for 15 minutes. Remove and place on a clean towel try dry.

Place 2 c. water in small saucepan; bring to a boil. In a separate, large saucepan, bring sugar cubes and remaining 4 c. water to a boil over medium heat for 30 minutes, stirring often.

While sugar and water boil, remove petals from roses. Tear and discard tiny white portion of each petal. Tear petals in half and place in large bowl.

Pour the 2 c. boiling water (from small saucepan) over petals and stir gently until all petals are moistened. The water will soften and wilt the petals. After 30 minutes, pour petals and water into boiling sugar-water syrup and stir constantly, gently pressing down rising petals with a wooden spoon.

Simmer for 30 minutes; add vanilla during final 10 minutes. Heat until temperature reaches 240 degrees. Syrup should not remain over heat for more than a total of one hour. The consistency should be like that of caramel.

Pour into jars and seal.

This recipe makes 6 c. Syrup will stay fresh for one month. Don't refrigerate, otherwise sugar will crystallize.

Tips: Use only organic or homegrown roses. Gather roses from your garden that have not been treated with pesticides. Stay away from store-bought roses — they are poisonous due to the pesticides used. Pesticides will not wash off in boiling water. Choose roses with a vibrant color and a sweet fragrance. For the best color and flavor, choose one type of rose per recipe batch. Do not overcook the syrup; as it cools, the syrup will thicken.

Rose Petal Syrup is the perfect topping for ice cream, pancakes and toast.

Try this recipe with other edible flowers, such as primroses, clove carnations, white jasmine or violets.

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