Rose syrup

Name: Rose syrup - Florenta A.
Ingredients: 500 g rose petals; 800 ml water; 1 large lemon or 2; 800 g sugar

Syrup - Rose syrup by Florenta A. - Recipia

When I have enough fragrant rose petals, I prefer to turn them into syrup. The recipe is simple but requires a little patience: the petals are boiled, then left overnight in the aromatic water before being squeezed and boiled with sugar. The resulting syrup is stored in bottles, in a cool place, and can be diluted with mineral water on hot days or used as a topping. Quick Info Total time: approximately 12-13 hours, as the mixture is left until the next day Preparation time: not specified exactly; includes cleaning the petals and squeezing them Cooking time: approximately 37-47 minutes in total Servings: number not specified; depends on the final amount of syrup obtained and how it is served Difficulty: easy Recipe type: rose syrup, suitable for drinks or desserts Ingredients 500 g rose petals 800 ml water 1 large lemon or 2 lemons 800 g sugar For this recipe, only the petals are used, not the white part at the base. This must be removed before boiling, as the recipe requires only the petals to remain. Preparation method 1. Prepare the rose petals Choose the petals and remove the white part with scissors. This step takes some time, especially when you have a large amount of petals, but it must be done before placing them in water. 2. Boil the water Bring the 800 ml of water to a boil. When the water starts to boil, add the prepared petals. 3. Boil the petals Let the petals boil for 7 minutes. The heat remains on during this step; do not turn off the flame immediately after adding the petals. 4. Add the lemon Squeeze the juice from one large lemon or two lemons and add it over the boiling petals. Continue boiling, then leave the mixture until the next day, so that the water absorbs the aroma and color of the petals as much as possible. 5. Squeeze the petals The next day, squeeze the petals well. The liquid obtained is the pink concentrate that will form the base of the syrup. It is important to squeeze the petals as much as possible to recover as much concentrate as you can. 6. Boil the concentrate with sugar Put the concentrate in a pot and add the 800 g of sugar. Boil the mixture for about 30-40 minutes, until the syrup starts to thicken. The time may vary depending on how much liquid you obtained and how quickly the mixture boils. Watch the syrup's consistency towards the end of the boiling process, not just the elapsed minutes. 7. Pour the syrup into bottles Pour the obtained syrup into bottles and keep them in a cool place. After cooling, the syrup can be used with mineral water or as a topping. Why I make the recipe often I love this recipe because it uses few ingredients and does not require complicated techniques. The part that takes the most time is preparing the petals and waiting until the next day, but the actual boiling is simple. The syrup is useful in several ways. I can dilute it with mineral water when I want a cold drink or pour it over a dessert, as mentioned in the recipe. It is stored in bottles, in a cool place, making it easy to use gradually. Tips Remove the white part of the petals before boiling, using scissors. Do not skip this step, as the recipe relies on using clean petals. Respect the initial boiling time of 7 minutes and then leave the mixture until the next day. The two stages are different: first, the petals boil, then they sit in the liquid before being squeezed. Squeeze the petals well the next day. The pink concentrate obtained at this point is the liquid that combines with the sugar. Do not strictly adhere to the 30-minute limit if the syrup does not seem thick yet. The recipe indicates a boiling time of approximately 30-40 minutes, so watch the consistency during this period. Substitutions No substitutions are indicated for the main ingredients. The quantities in the recipe are 500 g of petals, 800 ml of water, 800 g of sugar, and the juice of one large lemon or two lemons. For lemon, you can use either one large or two smaller ones, as specified in the ingredient list. No alternative is mentioned for sugar or rose petals. Variations The basic recipe does not include variations. You can keep the original proportions and prepare the syrup in the same way, regardless of whether you choose one large lemon or two lemons. Do not modify the essential steps: the petals are cleaned, the water is brought to a boil, the petals boil for 7 minutes, lemon juice is added, and then the mixture is left until the next day. After squeezing, the concentrate is boiled with sugar. Serving ideas Rose syrup is suitable for cold drinks, diluted with mineral water. The amount of mineral water is not specified in the recipe, so you can use it to taste. It can also be used as a topping, as mentioned in the original recipe. It is poured over the chosen dessert, without the need for further preparation. Frequently asked questions How long should the petals boil? The petals are boiled for 7 minutes from the moment they are added to the boiling water. The flame does not turn off during this stage. Why is the mixture left until the next day? After boiling and adding the lemon juice, the mixture is left until the next day to obtain the pink concentrate from the petals. Then the petals are squeezed, and the liquid is boiled with sugar. How do I know if the syrup is thickened? The recipe indicates a boiling time of approximately 30-40 minutes, until the syrup thickens. Check the texture towards the end of the interval. If it is still very fluid, it needs more boiling; if it has thickened, it can be poured into bottles. How much syrup is obtained? The final amount is not specified and may vary depending on how much liquid remains after boiling and how much concentrate results from squeezing the petals. Therefore, the recipe cannot indicate an exact number of bottles or servings. Nutritional values The values are estimates and refer to the total amount of sugar used in the recipe, not to an exact serving, as the final volume and number of servings are not specified. The entire recipe contains approximately: 3,200 kcal 800 g carbohydrates 800 g sugars Proteins and fats are negligible compared to sugar, and the lemon contributes a small amount of calories and carbohydrates. For values per serving, the total amount must be divided by the number of servings or the number of bottles obtained. Storage and reheating The syrup is poured into bottles after boiling and is stored in a cool place, according to the recipe. No reheating step is provided, and normally, there is no need to heat the syrup before use. For serving, it is used cold or at the temperature at which it is stored. It can be diluted with mineral water or used as a topping. The recipe does not provide an exact shelf life, so it is better to monitor the appearance and smell of the syrup before consumption and to keep the bottles in a cool place.

Rose syrup

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