How to make
Grandma used to prepare this aromatic elixir from the roses in our garden, the aroma of which captivated every passerby. In the flower bed there is a rose with a magical aroma and a very bright color.
It is from it that I collected the petals and I am glad that, even if in a small amount, we will enjoy the aromatic rose syrup.
If you manage to get pink petals from the Damascena variety, don't miss out on this recipe!
Cleaned from stems and a flower stem, pour a the pink petals with a glass or two of spring water or boiled water! The vessel must be enameled or glass, not metal!
Cover them with 1 kg of sugar and stir well with a wooden spoon to mix all the ingredients. Cover the container and put it in the basement / in the refrigerator / in a cool place for 24 hours. Stir the contents two or three times.
The next day, boil the syrup from the remaining sugar and amount of water on a high heated hob. As soon as the syrup glazes and becomes transparent, reduce the heat.
The pot with the pink petals and the sugar should be taken out of the refrigerator so that it is at room temperature and the sugar has melted.
Then strain the petals through a cheesecloth, by pressing the aromatic elixir well to the last drop.
Pour them into the syrup and boil over moderate heat until it thickens. Stir with a wooden spoon continuously and stay by the stove so it doesn't burn! ! !
5 minutes before removing the syrup, add the citric acid dissolved in a little warm water.
Pour the rose syrup into dry, warmed bottles and close them. Turn them over with the lids down and wrap them with a woolen towel so that they cool down slowly.
Enjoy the aromatic syrup!
Advice: Since my amount was really small, I didn't add citric acid.
When the syrup is for quick consumption, 1/2 freshly squeezed lemon juice is added instead of citric acid. The syrup must be cold to preserve the citrus vitamins.
Keep the concentrate in the refrigerator and dilute to taste.
