Rose Syrup (And Rose Water)
Yield: 1 Servings
Red rose petals Water ROSE WATER: Fill a vessel with red rose petals and cover with water. Keep water just at the boiling point, but do not boil. After an hour remove the petals and add more petals. Repeat this until it has the proper strength, then bottle. ROSE SYRUP: Take a pint of warm rose water and dissolve 2 pounds of fine granulated sugar in it. A Turkish recipe recommends adding a few poppy petals and a tablespoon of lemon juice, but it is not necessary to add these ingredients. Some purists just like the roses and sugar. Bottle and keep in refrigerator. Source: Flower Cookery - by Mary MacNicol * Typed for you by Karen Mintzias REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.