Rose recipes

 

 

I found the following recipes in an American website and thought I could borrow a few of them to show to you. I know that recipes have nothing to do with Versailles no bara, but since I love roses, I thought that I could add a page with something special and different.
 

Read this before using roses in cookery.

Rose petals, leaves, buds and hips should always be washed well to free them from all insecticides and fungicides. Rose petals to be used in foods or beverages should always have the white portion at the base cut away, as this is bitter.
 

 

Persian Rose Jam

1 lb. clean rose petals - 4 lbs. Sugar - juice of 3 lemons - water

Rub the rose petals with about one pound of sugar, then put them into a saucepan with five glasses (tumblers) of water, add the rest of the sugar, boil until the sugar thickens. Just before taking off the fire pour in the juice of three lemons. Let the mixture cool and pour into a jar.

The Persians used a rose which blossomed only in May and June, but the fragrant Crimson Glory, would do equally well.
 

 

Rose conserve

Rose petals - granulated sugar

Cut off white base of fragrant rose petals. Chop while fresh. To each cupful chopped petals add 1 3/4 cups granulated sugar. Put in jar and cover tightly to keep out all air.

Let stand for one month.

After one month, a clear liquid will have formed on top. Pour it and keep it because it can be used to flavour custards and sauces. The solid part is to be used in cakes, puddings, sweets, pies, etc. Two tablespoons of this pulp gives an aroma to special desserts.
 

 

Ice cubes

2 cups water - 1/2 cup sugar - sweetbriar rose leaves - juice of 3 lemons

Boil together for five minutes, two cupsful water and 1/2 cupful sugar. Pour this over 1/2 cupful finely minced sweetbriar rose leaves. Let it cool, add juice of three lemons. Strain. Freeze in cubes which can be used in fruit drinks and herb teas.
 

 

Sugared Rose Petals

Rose petals - granulated sugar - egg white

Rose petals must be dry and clean. Dip both sides in slightly whipped white of egg or brush with camel-hair brush, then coat both sides of the petals immediately with granulated sugar and lay carefully on waxed paper. Allow ample time to dry thoroughly before packing in boxes. They will keep for a year.

 

 

 

 

 

This page is created and maintained by Christine Farrugia Curmi