Edible Gardens: How to Make Rose Syrup
The Perfect Addition to Your Tea, Coffee, or Cocktail
Floral syrups seem to be everywhere these days; and for good reason! Flowers such as rose, lavender, and tulip add a new dimension to a dish or drink; you can add it to anything from pancakes to salads to cocktails. Edible flowers also have stellar amounts of Vitamin C; no wonder Cleopatra used to bathe in roses and milk (allegedly). But you don’t have to be royalty to enjoy everything that edible flowers have to offer. Here’s a fun recipe for Rose Simple Syrup that we think is fit for a queen!
6 cups Unsprayed Rose Petals from a deep red scented rose; we suggest the Mister Lincoln variety (Pre-order for Summer 2019 at Bath Garden Center)
12 cups of water
12 cups of raw evaporated cane sugar
6 TBSP fresh lemon juice (optional)
Makes about 15 cups of Rose Simple Syrup
Rinse the petals thoroughly. Chop petals (by hand or in a food processor). In a large stock pot, bring the sugar, water and chopped rose petals to a boil, stirring occasionally. Reduce heat and let simmer for about 15 minutes. Remove the pan from the heat and let sit for a 1-2 hours. This gives time for the rose fragrance to infuse thoroughly.
Place a double layered cheesecloth or muslin over a large bowl or another stock pot (we suggest having a helper or tying a band around to make sure the cloth stays taught while you pour). Pour the mixture over the cheesecloth, making sure to strain all of the petals out. Let sit for about 30 minutes to allow all of the syrup to pass through.
Stir in the optional lemon juice; this will turn the syrup into a bright and vibrant red! Pour into a bottle or mason jar with a lid and refrigerate up to a year or freeze until ready to use. Enjoy!