Rose syrup with vanilla

Name: Rose syrup with vanilla - Norica I.
Ingredients: rose petals 3 liters of still water 1 kg of sugar 1 vanilla pod I cannot specify the quantity of petals; but as an idea; I had a small bag full; I believe around 30; 40 roses

Syrup - Rose syrup with vanilla by Norica I. - Recipia

Rose and Vanilla Syrup I made this syrup for the first time after discovering a highly fragrant rose in my mother-in-law's garden. It wasn't an ordinary bouquet rose, but one with a strong aroma, suitable for making jams or syrups. I picked the petals, washed them carefully, and boiled them in water. The color of the petals gradually transferred into the liquid, and in the end, I obtained a fragrant syrup with a subtle hint of vanilla. It’s important to use a fragrant rose variety that is safe for consumption. Dutch roses or those bought for decoration are not suitable for this recipe. Quick Info Preparation time: not specified exactly; washing and preparing the petals is done before boiling Cooking time: approximately 1 hour – 1 hour and 30 minutes, after adding the sugar Total time: approximately 1 hour and 30 minutes – 2 hours, without an exact time for preparing the petals Servings: the final quantity depends on how much the syrup reduces Difficulty: easy Recipe type: homemade syrup, prepared for cold storage Ingredients Fragrant rose petals – an unspecified amount; as a guideline, a small bag full, obtained from about 30–40 roses Still water – 3 liters Sugar – 1 kg Vanilla pod – 1 piece Instructions 1. Choose the roses Use only highly fragrant roses suitable for consumption, preferably a variety used for jams or syrups. Do not use Dutch roses or flowers bought for decoration, as they may be treated with substances not meant for consumption. The quantity of petals is not fixed in the original recipe. As a reference, a small bag full of petals was used, coming from about 30–40 roses. 2. Prepare the petals Separate the flowers and remove the petals. Wash them thoroughly, petal by petal, to remove dust or any impurities. After washing, place all the petals in a large pot. 3. Boil the petals in water Pour the 3 liters of still water over the petals and place the pot on the heat. Allow the mixture to boil. As they boil, the petals lose their color, which transfers into the liquid. This indicates that the aroma and color of the flowers are infusing into the rose water. There is no need to keep the petals in the next step. 4. Strain the liquid After the petals have boiled, strain the floral liquid. Remove the petals and keep only the aromatic liquid. Pour it back into the pot, then add the sugar. Stir with a spoon until the sugar is well incorporated. 5. Add the vanilla Split the vanilla pod lengthwise and carefully scrape out the seeds. Add the seeds to the syrup. The pod is used for flavor, and the original recipe mentions that the seeds are added to the liquid. 6. Boil the syrup Put the pot back on the heat and boil the syrup over medium heat for about one hour to one hour and a half. The duration is not fixed. Monitor the consistency: as it boils, the syrup begins to thicken. It should not have the same consistency as a jam, but it should be thicker than the liquid at the beginning. 7. Cool and store When the syrup has boiled sufficiently and has thickened, remove the pot from the heat. Allow it to cool slightly, then transfer it into glass containers. Store the syrup in a cool place. Why I make this recipe often I can’t say I make this syrup frequently, as this was the first time I prepared it. However, I find it a useful recipe when you have access to roses suitable for consumption and want to preserve their aroma in a simple preparation. The recipe uses few ingredients, and the most important part is choosing the flowers. The vanilla adds an extra flavor without completely overpowering the scent of the roses. The syrup can be stored in the fridge and can be made during the season when roses are blooming. Tips Use roses with a strong fragrance. If the flowers have little to no aroma, the syrup will not have an intense flavor. Wash the petals carefully before boiling. In the case of flowers picked from the garden, there may be dust, insects, or other impurities between the petals. Place the petals in a pot large enough, as you will initially have a large volume of flowers and water. Boil the syrup over medium heat and watch for the change in consistency. The time of 60–90 minutes is a guideline, as mentioned in the recipe. Do not add the sugar before straining the liquid. In the original recipe, the petals are boiled first, then the floral liquid is separated, and only afterward is the sugar added. Substitutions No substitutions are suggested for the main ingredients. The vanilla pod is part of the original recipe, and still water is the liquid used for boiling. For the roses, it is not recommended to substitute the fragrant variety for preservation with Dutch roses or flowers bought for decoration. They are not suitable for consumption. Variations The presented recipe is the vanilla version. No additional ingredients are necessary, and the amount of sugar and water should be kept according to the original preparation to achieve the described syrup. If you prepare a different quantity, keep in mind that the source does not provide exact proportions based on the number of petals. For this reason, I cannot indicate a precise adjustment for a smaller or larger amount of flowers. Serving Ideas The syrup can be used as is, in the desired quantity, or added to drinks. It can be diluted with water, depending on how concentrated you want it to be. It is also suitable for flavoring simple desserts, as long as it is used in moderate amounts. Since the recipe contains a lot of sugar, the flavor is sweet and fragrant. Frequently Asked Questions What kind of roses are used for the syrup? Highly fragrant roses from varieties suitable for preservation, jams, or syrups are used. Do not use Dutch roses or flowers bought for decoration, as they are not meant for consumption. How many petals are needed? The amount is not specified exactly. As a reference, a small bag full of petals was used in the recipe, obtained from about 30–40 roses. The volume may vary depending on the size of the flowers and the variety. Why do the petals lose their color? Through boiling, the color and aroma of the petals transfer into the water. That’s why the flowers gradually lose color, and the liquid gains color and fragrance. How long is the syrup boiled? After the liquid is strained and the sugar and vanilla are added, the syrup is boiled over medium heat for approximately one hour to one hour and a half. It is ready when it starts to thicken. How is it stored? After cooling slightly, the syrup is transferred to glass containers and stored in a cool place. The recipe does not provide an exact shelf life. Nutritional Values The values are estimated and are primarily based on the amount of sugar used. Since the final quantity of syrup is not known, it is not possible to accurately calculate the nutritional value per serving or per 100 ml. For the total amount of sugar added in the recipe: Calories: approximately 4,000 kcal Carbohydrates: approximately 1,000 g, almost entirely from sugar Protein: 0 g Fat: 0 g The value per serving depends on how much syrup is obtained and the amount used when serving. The petals and vanilla contribute very little to the total caloric intake. Storage and Reheating After boiling, the syrup is allowed to cool slightly and is placed in glass containers. It is stored in a cool place. The recipe does not involve reheating after the syrup has been stored. For use, the necessary amount can be taken directly from the container. It is not advisable to heat the entire amount each time, as the preparation is meant for cold storage and gradual use.

Rose syrup with vanilla

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