Friday, 17 February 2012

friday flowers: rose syrup recipe

My friend Stephanie, who lives in the mist belt of Hillcrest in KwaZulu-Natal, has created a beautiful garden out of virgin land in little over a year. In amongst the indigenous planting, and an ambitious raised vege garden that keeps both her family and the thieving vervet monkeys fed, she has taken to growing scented roses. (I'd like to think that's in part down to my taking her some highly scented homegrown rose bunches from Nthaba Moya when I visited while in SA, but I think that's wishful thinking.) She keeps me in photos of her flowers weekly - so much so that I've just made a folder inside my Friday Flowers folder named after her. You'll have seen some on various Friday flowers before*.

Steph's green fingers means that sometimes she has so many roses she doesn't know what to do with them all...
Steph's roses
which is obviously a good problem to have, so no sympathy here, but when I saw this I thought it my turn to share. And maybe if I'm lucky she'll bottle some up and send it to Mud Isle for me...

Rose Syrup
Place petals from 4 unsprayed / organically grown roses,
250g caster sugar and 300ml water in a saucepan and bring to the boil.
Reduce the heat and simmer for 8 minutes.
Use a spoon to remove any scum that rises to the surface (gross! but this is an English recipe and I guess it's 'cos our water is so hard? beats me. I don't write it, I just copied it.) 
Cool, and stir in 1tsp of rosewater.
Set aside to cool, then transfer to sealable glass jar or bottle & chill until needed.
To serve, add 2tbsp to a glass of bubbles (champagne, or better on the budget: prosecco or cava), or dilute 1 part rose syrup to 5 parts chilled sparkling water.
Can also be added to vodka & soda, or gin & tonic (pity about the breast-feeding!)
Makes about 500ml of syrup, and will keep in fridge for up to 4 months.

So, by my calculations, Steph can probably make 5 tons of this a week.

If you're her real-life friend too, I guess I just ruined the surprise of your birthday & Christmas presents! Whoops!

images: clever Steph and Quintessence
*steph's roses: 1. 2. 3. 4
recipe: Easy Living magazine


Stephanie Bentz said...

Rose Petal Wine
6 cups fragrant rose petals
1/4 lb white raisins, chopped
1 gallon water
2-1/2 lbs granulated sugar
2 tsp acid blend
1 tsp pectic enzyme
1 crushed Campden tablet
Rhine wine yeast and nutrient
Pick the rose petals just before starting, so they're fresh. Boil 6 pints water and pour over all ingredients except yeast and pectic enzyme, stirring gently to dissolve sugar. Cover with cloth or plastic wrap and set in warm place for 24 hours. Add pectic enzyme, yeast and half remaining water. Set aside until vigorous fermentation subsides (7-10 days), stirring daily. Do not exceed 10 days. Strain liqueur into secondary fermentation vessel, top up to neck with water, and fit fermentation trap. Rack after 30 days, then again after additional 30 days. Bottle when clear and store in dark, cool place. It will be fit to drink after 6 months, but will improve enormously after a year.
recipe from the Winemaking Home Page

Carly said...

Well, this is even more exciting than a plain old Presse! Have you started homebrewing yet?!


Post a Comment