2 recipes:
Ingredients:
1/2 kg rose petals from roses that are as fragrant as possible (unsprayed, not from the flower shop!)
1/2 kg granulated sugar
2 slices of natural lemons
1 liter of water
Bowl
fine sieve, linen cloth or filter
Preparation:
Put the rose petals in a bowl and sprinkle with the granulated sugar. Place the lemon slices on top and fill with the water. Cover the bowl and let it stand for about 2 days, stirring occasionally. After a few days it can be strained through a fine sieve, linen cloth or filter.
The rose syrup must be stored in the refrigerator.
Application:
Pour some of the syrup into a glass, fill with water and drink with pleasure.
Tip: To make the syrup last longer, it must be boiled in a pot and then poured into sterile bottles.
It gets more color, scent and taste if you repeat the procedure with new petals.
Ingredients:
1/4 kg of petals (pink and red leaves make a red syrup, white and yellow make a colorless one)
1 kg sugar
2 lemons
1/2 liter of water
Pot
Strainer
Bottles with snap caps or cork
Preparation:
First, juice the 2 lemons. The petals are placed in a pot and boiled with the water for about 5 minutes. Then put the flower water through a sieve and squeeze out the petals well. Then mix the flower water with the lemon juice and sugar well and bring to the boil again. Finally, fill it warm into clean bottles and close them. Don't forget to label it with the date and name. The syrup lasts about 1 year.