Best 6 Cottage Garden Rose Petal Syrup Sweetened Rose Water Recipes

SPICED ROSE WATER SYRUP

Steps:

• Make a syrup by stirring the water and sugar together in a heavy saucepan over medium low heat until the sugar dissolves.
• Increase heat to medium high; add cinnamon sticks; boil until the syrup is reduced to a scant one cup, about ten minutes.
• Remove from heat, stir in the rose water and allow the syrup to cool.

COTTAGE GARDEN ROSE-PETAL SYRUP (SWEETENED ROSE WATER)

Steps:

• Heat the water to a boil,add the sugar and turn off the heat.
• Add the rose petals, cover, turn heat to low, and let simmer for one hour until thick and syrupy. Stir in food coloring of choice.
• Strain through a filter and pour into clean (preferably sterilized) bottles, cap them and refrigerate for up to 3 weeks. May be frozen.
• Note: The darker the petals, the darker the syrup. Adding orange or yellow petals can make it brownish so a few drops of food coloring can come in handy if you think you need it.
• Try it with orange blossoms, lavender, lemon balm, red clover or rosemary (no stems). Serve in cocktails, teas, or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream! Thicken with confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts!
• P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe.

ROSE WATER SYRUP

Steps:

• Combine water and sugar in small saucepan.
• Bring to boil, then simmer until syrupy, about 5 minutes.
• Stir in lemon juice and rose water.
• Cool completely.

ROSE-PETAL SYRUP

Steps:

• Gently swirl rose petals with your hands in a bowl of cold water to clean. Transfer to paper towels to drain.
• Bring 5 cups water, the petals, and sugar to a boil in a medium saucepan. Remove from heat; let steep, covered, 1 hour. Pour syrup through a fine sieve set over a bowl; let cool. Refrigerate, covered, until ready to use, up to 1 week.

SUGARED ROSE PETALS

Steps:

• Hold petal with tweezers, and brush egg wash over one side. Sprinkle with sugar. Set on baking sheet lined with parchment. Let stand overnight. Store in a single layer, airtight, at room temperature up to 3 months.

ROSE COTTAGE FRAGRANT OLD ENGLISH ROSE LIQUEUR SYRUP

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.