How to make
Wash the rosettes and soak them in the water (you can halve the quantities - 130 rosettes in 8 1/3 cups (2 L) water). Boil them on high heat for 20 min., then take off the stove. Leave as is in a cool area overnight.
The next day, boil on low heat until the liquid is reduced by half - to 8 1/3 cups (2 L). Add the sugar, brown is preferred, and thicken the syrup.
It needs to leave residue behind on the spoon. Finally add the citric acid.
While still hot, close it in dry jars, invert them with their caps down. Or sterilize for 5 min. after boiling point if desired.
