COTTAGE GARDEN ROSE-PETAL SYRUP (SWEETENED ROSE WATER)
From my cottage garden friend Glynnis, who has the most wonderful garden, and much knowledge of herb lore! Try it with lavender, lemon balm (but it will be brown) or rosemary (over pound cake!!). Orange blossoms are delightful! Serve in cocktails, teas, or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream. Thicken with a little confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts! She also makes a version with Red Clover, but uses more petals and lets it steep overnight, says it is mostly sweet but very good for you. P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe.
Provided by BecR2400
Categories Sauces
Time 1h15m
Yield 2 1/4 cups of Syrup
Number Of Ingredients 4
Steps:
- Heat the water to a boil,add the sugar and turn off the heat.
- Add the rose petals, cover, turn heat to low, and let simmer for one hour until thick and syrupy. Stir in food coloring of choice.
- Strain through a filter and pour into clean (preferably sterilized) bottles, cap them and refrigerate for up to 3 weeks. May be frozen.
- Note: The darker the petals, the darker the syrup. Adding orange or yellow petals can make it brownish so a few drops of food coloring can come in handy if you think you need it.
- Try it with orange blossoms, lavender, lemon balm, red clover or rosemary (no stems). Serve in cocktails, teas, or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream! Thicken with confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts!
- P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe.
Nutrition Facts : Calories 688, Sodium 4.2, Carbohydrate 177.7, Sugar 177.6
ROSE COTTAGE FRAGRANT OLD ENGLISH ROSE LIQUEUR SYRUP
This is my mum's recipe for rose syrup - and the name of their cottage in England! Try to use old English shrub roses, as they are highly fragranced and impart a delicate flavour to the syrup. The correct word for this recipe would be a Shrub or a Ratafia, as it is fortified with brandy - however, Ratafia would also have fruit or almond kernels added; it would have been offered as a refreshing "pick-me-up" to gentile ladies - with water or lemonade added of course! This recipe is well over 100 years old and a bottle of this would make an unusual and delighttful gift.
Provided by French Tart
Categories Beverages
Time P3D
Yield 3 Pint Bottles, approx.
Number Of Ingredients 4
Steps:
- Boil the sugar and water to a clear syrup. Alow it to cool and when it is a little more than blood-warm, pour it over half a pound of fresh red rose petals. Cover it with muslin or a tea towel, and leave it in a cool, dark place for twenty-four hours.
- On the second day, strain into a clean container, and then add the second supply of rose petals.
- On the third day put in the last half pound of rose petals and leave to infuse for one more day.
- On the fourth day, strain through a muslin bag or a mesh sieve into a clean conatiner. Add the brandy; then strain again through a muslin bag or a mesh sieve, stir well and bottle.
- This liqueur syrup is delightful as a beverage, mixed with sparkling water or lemonade; it is also wonderful when added to flavour custards, creams, desserts, cheesecakes or ice creams.
Nutrition Facts : Calories 1607.7, Sodium 4.6, Carbohydrate 302.3, Sugar 302.1
ROSE WATER SYRUP
Provided by Najmieh Batmanglij
Categories Sauce Non-Alcoholic Dessert Ramadan Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 pint
Number Of Ingredients 4
Steps:
- 1. Bring water and sugar to a boil in a saucepan. Simmer for 10 minutes. Add the lime juice and rose water and cook 10 minutes longer, stirring occasionally.
- 2. Remove the pan from heat and allow to cool. Pour the syrup into a clean, dry bottle; cork tightly.
- 3. In a pitcher, mix 1 part syrup, 3 parts water, and 2 ice cubes per person. Stir with a spoon and serve well chilled. NUSH-E JAN!
- Variations:
- Saffron Syrup(Sharbat-e Zaferan) - Add 1/2 teaspoon ground saffron threads diluted in 2 tablespoons hot water to the rose water. Barberry syrup(Sharbat-e zereshk) - Add barberry juice to the rose water syrup above and cook for 5 minutes. Barberry juice can be made from dried barberries by picking over and thoroughly washing 2 cups of barberries. Combine with 4 cups of water and boil for 15 minutes over high heat. Allow to cool and pass through 2 layers of cheesecloth into a bowl. Almond syrup(Sharbat-e badam) - Replace rose water with almond milk. To make almond milk puree 2 cups blanched almonds with 3 cups of boiling water in a food processor for 5 minutes, until creamy. Strain the mixture through 2 layers of cheesecloth into a bowl. Reserve the almond milk and discard the solids. Persian musk rose syrup(Sharbat-e nastaran) - Replace rose water with musk rose water. Basil-seed syrup(Sharbat-e tokhm-e Sharbaty) - Soak 1 cup of basil seeds in 2 cups of water for a few hours, then add soaking seeds to the syrup in Step 2. An excellent syrup, this sharbat is especially associated with the mother of a newborn baby. Mint leaf syrup(Sharbat-e nana) - Replace rose water with mint water. Orange blossom syrup(Sharbat-e gol-e bahar narenj) - Replace rose water with orange blossom water. Licorice syrup(Sharbat-e lasmo) - Replace rose water with licorice water. Palm syrup(Sharbat-e taruneh) - Replace rose water with palm water. Willow syrup(Sharbat-e bidmeshk) - Replace rose water with willow water.
- NOTE:Rose water(suitable for cooking) and most of the distillates (called araqs in Persian) listed here are available in Persian stores (produced by Sadaf or Qortas).
- Najmieh Batmanglij shares her tips with Epicurious:
- •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads." •Dried barberries, which add a sour flavor to many Persian dishes, are available online at www.sadaf.com. "Always buy red barberries," cautions Batmanglij. "Black barberries are old." •Try experimenting with different distillates in this drink. Musk rose water, made from white Mediterranean roses, gives the sharbat a different flavor than regular rose water, which is made from Persian Damask roses. Willow water is flowery, while palm water has an earthy flavor.
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