Rose Infused Syrup

I don’t like roses, but when we bought this house there were countless bushes of heirloom Old Fashioned’s, indicating there was once someone who did.

Over the years, I’ve tried everything to pull out, mame and kill these prickly bastards. Harsh words for a little flower but these buggers would come back hardier no matter how roughly I chiseled away at their roots.

Can’t beat ‘em join them as it is said so, I finally found a good use for them…

ROSE PETAL SYRUP

1 Cup Sugar
1 Cup Water
Petals of 2 Roses

Choose roses which are in bloom, being sure they are from your own garden or otherwise organic source.
Pluck the fresh petals and rinse lightly to remove any debris, if necessary.
In a large saucepan, dissolve the sugar into the water.
Add the rose petals and bring the syrup to a rolling simmer.
After about 15 -20 minutes, the syrup should be aromatic and the petals should be mostly translucent.
Remove the saucepan from the heat to cool.
Strain the syrup with a mesh strainer to use and store refrigerated, in a clean jar with a tight fitting lid.

~ by Dayna on July 9, 2008.