Do you ever look back at recipes you created and go, what was I thinking, I should have done this and that. This is how I feel about my original rose syrup recipe. Not that it is a bad recipe (I hope not it is in Wren Bay) but I think there is a simpler way to make the syrup. Plus I decided that I want the syrup thicker. Yes, it is sweeter now but then you use less now. What I did was use equal parts water/sugar, and then immersed the rose petals. This way you are not boiling them and it is a simpler process. I am always about makes recipes simpler, even my own xoxox
PS. I am going to keep my original recipe up because I do not think it is a bad recipe, just a bit more work. But this way you can decide what works for you.
PSS. For those of you who love books, come back tomorrow for a fun give a-way!!!
Rose Syrup Revised
Equal parts of rose petals, water and sugar. (For example I picked 8 cups of rose petals, so I used 8 cups of sugar and 8 cups of water)
A large pot with a well fitting lid (if you do not have a lid use a plate that will sit snug on the pot). Just have it on hand before you add the roses.
Optional, you can have some pink dye on hand if you want to up the color a bit. Also if you feel your rose syrup is not strong enough, you can add 3-4 drops of food grade rose oil.
About the roses, I used the ones above David Austin, Abraham Darby. They are intensely fragrant. The more fragrant the rose, the more fragrant the syrup. They roses leave a yellow case, so my syrup is not pink. But that is okay!
Make sure you use roses that have not been sprayed with any pesticides or chemicals. Briefly run them under cold water to remove dirt and bugs. Do not worry about drying them. Just leave them in the colander a few minutes for excess water to drain off.
Making syrup: In a large pan combine water and sugar. Bring to a boil until sugar has melted and water is hot. Remove from heat and toss in petals. Stir until petals are covered in hot syrup and immediately cover. Let sit (do not peak at the syrup, you do not want to lose all the oils for the roses) 30 minutes. Then strain out petals, will last about 3 weeks in fridge. You can reheat and can too.
The Rose Syrup recipe sounds wonderful. :)
Posted by: Susan | November 02, 2011 at 09:17 AM
Rose syrup recipe sounds wonderful.
Posted by: Susan Allen | November 02, 2011 at 09:13 AM
Those are the most gorgeous roses!!!! Thank you for sharing the recipe! It sounds fabulous sweetie! Love you, Paula
Posted by: Paula | July 27, 2011 at 08:48 AM
Oh to have 8 cups of rose petals to make syrup with. I actually do have an old yellow rose bush and a red, neither is particularly fragrant and I just have a hard time imagining I could get 8 cups. The yellows are dead and gone but the red is still fresh. O.K. Clarissa, I'll give it a go.
Blessings, Debbie
Posted by: Debbie | July 25, 2011 at 06:50 PM
I think some homemade pancakes are in store now! Thank you for the recipe.
Posted by: Katie Lynne | July 25, 2011 at 11:56 AM
Sounds intoxicating and luscious - just like roses themselves. Thank you for sharing your revised recipe,Clarice! xoxo
Posted by: Theresa | July 24, 2011 at 06:54 PM
I made your original recipe a couple of years ago and thought it just fine. I still have a couple of jars so I'm not planning on making any more. It smells so good!
Posted by: Lorrie | July 24, 2011 at 04:53 PM
Oh, what an interesting recipe and what gorgeous, gorgeous roses. My roses are pretty much a lost cause in this drought, but its so nice to see such lush blossoms!~
Posted by: heather | July 24, 2011 at 11:14 AM
is that 1/2 an hour or 12 hours?
BTW love david Austin roses, I have 2 climbers now. Fantastic roses.
Posted by: molly | July 24, 2011 at 06:37 AM