This is my mum’s recipe for rose syrup – and the name of their cottage in England! Try to use old English shrub roses, as they are highly fragranced and impart a delicate flavour to the syrup. The correct word for this recipe would be a Shrub or a Ratafia, as it is fortified with brandy – however, Ratafia would also have fruit or almond kernels added; it would have been offered as a refreshing “pick-me-up” to gentile ladies – with water or lemonade added of course! This recipe is well over 100 years old and a bottle of this would make an unusual and delighttful gift.
Ingredients: [‘rose petals’, ‘white sugar’, ‘brandy’, ‘cold water’]
Quantity of Ingredients: [“1 1/2 lbs fresh fragrant red rose petals (free of pesticides)”,”2 lbs white sugar”,”1 pint good brandy”,”1 pint cold water”]
Number of Servings: 1
Steps: [‘Boil the sugar and water to a clear syrup. Alow it to cool and when it is a little more than blood-warm, pour it over half a pound of fresh red rose petals. Cover it with muslin or a tea towel, and leave it in a cool, dark place for twenty-four hours.’, ‘On the second day, strain into a clean container, and then add the second supply of rose petals.’, ‘On the third day put in the last half pound of rose petals and leave to infuse for one more day.’, ‘On the fourth day, strain through a muslin bag or a mesh sieve into a clean conatiner. Add the brandy; then strain again through a muslin bag or a mesh sieve, stir well and bottle.’, ‘This liqueur syrup is delightful as a beverage, mixed with sparkling water or lemonade; it is also wonderful when added to flavour custards, creams, desserts, cheesecakes or ice creams.’]