Dishing turns "One" today - We made this together!
Thank you Radhi, Viewers, Co-Blogger's, Followers through FB / GFC / PINTREST and everyone associated.
Happy to Thank my Hubby and Daughter, who supported me through out!
I had GREAT Birthday & Wedding anniversary bashes this year. Big surprises from my friends and family on my birthday were the best ever. Wedding day was on July 4th which is the Independence day in the USA. So, its like our marriage anniversary being celebrated by the entire country. Some of our friends assembled at our local park to witness the fireworks in the night. We had a great grill party; Cakes and Flowers were over flowing. So lucky that I'm around such wonderful friends, in simple - BLESSED!
Why this long story short - because Rose syrup preparation is the result of those 12 Red rose Bouquet flowers presented for our anniversary. When I told my hubby that I used those roses to make syrup...he told me this "Wow - thats good, did you just add some hot water and sugar? That is how you extract right"...hmmm...then I knew he knows some COOKING STUFF too...Well am sure those flowers would be happy that I used them to the core :). This is the original color of syrup with no food colors added...Trust me you will never regret again in future for throwing away your Red rose bouquet flowers.
Red Rose petals - 1/2 heaping cup or of 4 big roses(Fresh flowers)
(Alternate by store brought Dried roses - 1/2 cup(heaping cup)
Water - 2 cups or 500ml
Sugar - 1-1/2 cups
Clove - 1 no
- Clean rose petals in water (Please note some flowers contain pesticides sprayed) Arrange it on a cookie or pizza tray. Heat your oven in the minimum temperature, mine is 200'F. Keep the tray on the top rack and let it dry for 30 minutes. Remember not to switch on the timer, we need only the heat to dry or just sun dry for 2 days(1/2 hour every day). Avoid this process if store brought dry rose petals are used.
- Boil the water. Place these petals in a jar and pour the boiled water, stir for 5 seconds. Let it cool down to room temperature, then refrigerate for 12 to 15 hours.
- Strain the water to a pan(Your rose water will be dark). Place the pan on medium flame and add sugar, clove to the pan. Keep stirring to dissolve the sugar. After the foam starts clearing, water starts to boil. Let it simmer for 10 minutes, switch off.
- Cool completely. It achieves syrup consistency after cooling down. Store(along with the clove) and use for your ice creams, milk shakes or juices.
- Type of Rose used is based on your own preference. I used big Red roses, Button roses or roses used for making rose water can also be used.
- Dried roses are available online which has more flavor and color, but I prefer making them with fresh roses.
- Sugar can be increased/decreased according to your requirement or thickness of syrup. (Minimum of 1cup and maximum of 1-2/3 cups)
- Cardamon, Cinnamon, Star anise are other ingredients that can be added but remember it might make the syrup stronger in flavor and smell. I avoided them intentionally to let the actual rose flavor remain.
- Shelf like is more than a month but refrigeration is also accepted.
Happy To link this recipe for the event "Cooking With Herbs and Flowers" by PJ of "Seduce your Tastebuds"