Best 20 Rose Petal Recipes

ROSE PETAL JELLY

Steps:

• Bring the water to a boil in a medium saucepan; remove from heat. Add petals; cover, and steep for 30 minutes. Strain liquid into clean saucepan. Discard petals.
• Add sugar and lemon juice to pan. Bring mixture to a boil, stirring, over medium-high heat. Boil 2 minutes; add pectin, and boil 2 minutes (for firmer jelly, boil up to 2 minutes more). Remove from heat, add rose water. Pour into sterilized jars, and let cool completely. Store in refrigerator up to 6 months.

ROSE PETAL JAM

Steps:

• Puree rose petals, 3/4 cup water and lemon juice in blender until smooth.
• Slowly add sugar.
• Blend till all sugar has dissolved; (leave in blender) Stir 1 package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1 minute. Pour mixture into blender with rose petal mixture until well blended.
• Do this very quickly - it sets up FAST!! Pour into baby food jars.
• Let set for 6 hours, till firm.
• Will keep one month in refrigerator.
• Freezes well.
• This next recipe was donated by Gina: Rose Hip Jelly 8 cups of rose hips 6 cups of water 1 box of certo 1/2 cup lemon juice 5 cups of sugar Boil the rose hips for 10 - 15 min.
• until soft enough to crush.
• Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil.
• Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam).
• Bring to a boil and boil hard for 2 min.
• Remove from heat and pour into sterilized jars and seal with caps and rings.
• The jelly has a wonderful flavor and is the consistency of liguid honey.

ROSE PETAL POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch tube pan.
• Sift together flour and salt; set aside.
• Beat butter in a mixing bowl until light and fluffy; it should be noticeably lighter in color. In a separate bowl, beat sugar and eggs together until doubled in volume. Mixture should be thick and lemon-colored.
• Add sifted flour and salt gradually to the egg mixture, mixing until fully combined. Fold in creamed butter and mix thoroughly.
• Divide batter into two equal parts. Into one part, add the almond extract and the ground almonds. To the other part, add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.
• Bake in preheated oven until a cake tester comes out clean, 50 to 60 minutes. Let cake cool for 15 minutes; then remove from pan to cool completely. Dust with confectioner's sugar before serving.

ROSE PETAL PISTACHIO ICE CREAM

Steps:

• Rinse the rose petals in cold water, and pat dry. Place 2/3 cup of rose petals in a saucepan with the heavy cream, half-and-half cream, and 1/3 cup of sugar. Place over medium heat, and bring the mixture to a bare simmer, stirring constantly. Remove from heat, and let the cream and rose petals steep for about 30 minutes. If you prefer, strain out the used rose petals. Set the remaining 1/3 cup of uncooked rose petals aside for later.
• Preheat oven to 350 degrees F (175 degrees C). Spread pistachio nuts out onto a baking sheet, and bake until lightly toasted and fragrant, about 5 minutes. Remove from oven and let cool.
• Prepare an ice water bath for rapidly chilling the ice cream mix: set a large bowl in the sink, and fill with ice cubes and enough water to let the cubes begin to melt. Place a strainer over a 2-quart bowl and set it in the ice bath. Have the ice water bath and bowl ready while you make the custard.
• Place the egg yolks and 1/3 cup of sugar in a mixing bowl and whisk the yolks and sugar until thick and pale yellow.
• Place the saucepan with the rose-scented cream back over medium-low heat, and bring almost to a simmer, stirring constantly. Gradually pour about a cup of the hot rose cream into the egg yolks, whisking constantly. Repeat with the remaining hot cream. Return the mixture to the saucepan and cook, stirring constantly, until the mixture is smooth, thickened, and coats the back of a spoon, about 5 more minutes. When mixture is just thickened, remove it from the heat.
• Pour the hot custard through the strainer into the chilled bowl in the ice bath.
• Stir the ice cream mix for about 2 minutes to prevent lumping, and mix in the rose water. Start with 1 teaspoon of the flavoring, and add more to taste, up to 2 or more tablespoons. Stir in food coloring, if desired. Place a sheet of plastic wrap against the surface of the ice cream mix, squeezing out any air pockets. Chill the ice cream mix for at least 2 hours or overnight.
• Place the chilled ice cream mix into an ice cream freezer, and freeze according to manufacturer's instructions. When the ice cream is soft-frozen, scoop into a lidded container, and stir in the remaining rose petals and the pistachios to combine. Freeze, covered, for several hours to firm up before serving.

ROSE PETAL, CHAMOMILE, AND LAVENDAR JELLY

Steps:

• 1. Thoroughly clean the petals, making sure all of the little bugs aren't in your mixture. Mix them with the chamomile and lavendar, then add the boiling water, to cover all of the ingredients. Cover the pot, let it stand for one hour.
• 2. Strain the floral matter from the liquid twice with a cheesecloth, making sure all that you have is pure liquid. NOTE: The petals, chamomile, and lavendar make an excellent facial poltice for tired eyes and oily skin.
• 3. Add the pectin to the liquid and bring to a boil, then add all of the sugar at once, stirring carefully but quickly. Bring to a rolling boil for one minute, stirring constantly, then remove from heat. Remove as much foam as you can from the top, otherwise, you have funky white clouds in you jelly. Stir for a few minutes, until the mixture starts to cool, then pour into hot, clean jars for canning. Jelly jars with their lids work wonderfully for this. Seal jars. Either by attaching a sealing lid and boil water bath for 15 minutes or with parafin wax. Both work great Or you can simply do this. Let your jelly stand for one hour in the jars, then put them in the fridge to hasten their setting. Depending on the size of your jars, you should have edible jelly one hour after putting them in the fridge.
• 4. The color of you rose petals determines the color of your jelly. With my pink and white primroses, I got a lovely reddish-golden color, and a delicate taste. This jelly complements jasmine tea, as well as lavendar and chamomile, even plain old Lipton.

RASPBERRY AND ROSé PETAL PUNCH

Steps:

• 1. Pour the juice and soda water into a large punch bowl.
• 2. Gradually stir in the syrup, tasting regularly until you reach the desired sweetness and fragrance. Refrigerate until it's time to serve.
• 3. Just before serving, stir in the ice and scatter the raspberries and flowers over the top.

ROSE PETAL HONEY

Steps:

• In a large saucepan, combine rose petals, water and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until petals lose their color. Strain, reserving liquid and discarding petals. Return liquid to the saucepan., Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Pour into a jar and cool to room temperature. Cover and refrigerate up to 3 weeks.

ROSE PETAL COOKIES

Steps:

• Combine sugar and butter in a large bowl. Beat with an electric mixer until light and fluffy, about 5 minutes. Beat in eggs and rose water. Stir in rose petals.
• Combine flour, baking powder, and salt in a separate bowl. Mix into the dough. Cover and chill dough for at least 1 hour, or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line baking sheet with parchment paper.
• Roll out dough on a lightly floured surface to about 1/3-inch thickness. Cut into shapes with a shaped cutter, or simply cut into rectangles or squares. Place cookies 1 inch apart on the prepared baking sheet.
• Bake in the preheated oven until light and crisp, 6 to 8 minutes. Cool completely before serving.

HOMEMADE ROSE PETAL PISTACHIO ICE CREAM

Steps:

• 1. Heat the cream and milk over medium heat for 5 to 8 minutes, until the mixture is just below the boil. In a small bowl beat together the egg yolks, sugar and vanilla until the mixture is smooth. Add about ¼ cup of the hot cream mixture to the yolks stirring vigorously so the eggs won't scramble. Add warmed yolk mixture back to the heated cream, whisking constantly over low heat until the mixture thickens slightly, about 3 to 5 minutes. Stir in the rose water and rose jam. Cool the mixture completely in ice water bath (my prefered method) or in the refrigerator. Pour the cooled custard into your ice cream maker and follow the manufacturer's directions. When finished churning , remove the ice cream and fold in the pistachios and rose petals if using, mixing well to distribute evenly. Freeze ice cream until ready to serve.

CRYSTAL ROSE PETAL JAM

Steps:

• Wash rose petals and dry them using a salad spinner or paper towels. Trim and discard white bases of petals.
• Place rose petals in a bowl; add 2 tablespoons sugar. Rub petals with your hands until sugar draws out liquid from the petals. Pour liquid into a separate bowl and reserve.
• Bring water to a boil in a saucepan. Stir in remaining 6 tablespoons sugar. Cook over medium heat for 2 minutes. Remove from heat and let cool, about 15 minutes.
• Place rose petals in the cooled syrup. Bring to a boil; reduce heat to low, and cook, about 5 minutes. Add reserved liquid. Continue cooking, stirring occasionally and skimming off any foam that rises to the top, until syrup is reduced, about 15 minutes.

QUAIL IN ROSE PETAL SAUCE

Steps:

• Brown quail in butter, sprinkle with salt and pepper to taste.
• Remove petals from roses and grind with anise in a mortar.
• Separately brown chestnuts in a pan, then remove peels, cover with water and simmer till soft.
• Drain and puree.
• Mince garlic and brown slightly in butter. When transparent, add to chestnut puree along with honey, ground pitaya and rose petals.
• Salt to taste.
• To thicken, use 2 tablespoons corn starch.
• Strain through a fine sieve and add no more than 2 drops of rose oil.
• As soon as all seasonings have been added remove from heat.
• Immerse quail in the sauce for 10 minutes, then remove, drain and place in a 9"x13" baking dish.
• Place in oven preheated to 350F and bake at 350F for 15 to 20 minutes, depending on size of quail.

PERSIAN ROSE PETAL SALAD

Steps:

• Cover the raisins in water to plump for about 30 minutes. Drain.
• In a large bowl, combine the raisins, cucumber, yogurt, green onion, walnuts, dill, mint and garlic.
• Season to taste with salt and pepper.
• Refrigerate for 1 hour.
• Transfer to a serving bowl and garnish with more green onion, walnuts, mint and rose petals.

ROSE PETAL ICE CREAM

Steps:

• Put the cream, milk and rose petals in a med saucepan and bring to just below a boil. Remove from heat, cover, and leave to infuse until cool. Whisk egg yolks, sugar, and honey together in a large metal or china bowl until pale and creamy. Strain the rose-flavored milk into the egg mixture and return to pan, or put the bowl over a pan of boiling water. Cook very gently until slightly thickened, but do not let boil. Add a drop or two of coloring. Chill the custard mixture, then freeze it, or process it in an ice-cream maker. Store in the freezer. Leave it to soften from frozen for about 20 minutes before serving.

ROSE PETAL ROLLS

Steps:

• Dissolve yeast in warm waster; stir in sugar.
• Beat in ingredients.
• Grease muffin tins and spoon 1/2 full of batter.
• Bake in preheated over, 450, 10 minutes or until done.
• (or Bake 400 degree for 13-15 minutes) Note: Batter may be kept in a tightly covered container in refrigerator several days and used as needed.

ROSE PETAL PUNCH

Steps:

• Divide cranberry juice among 2 ice cube trays. Freeze until solid, at least 2 hour.
• Pour grape juice into a large punch bowl. Add cranberry ice cubes. Scatter rose petals on top.

ROSE PETAL AND VANILLA TEA

Steps:

• Place the dried rose petals and vanilla bean and seeds in a large measuring cup or teapot and pour on the boiling water. Stir in the honey, cover and let steep for 30 minutes. Strain and serve warm, or reheat and serve hot.

QUAIL IN ROSE PETAL SAUCE

Steps:

• Clean and prepare Quail. De-petal and rinse 6 Roses using only larger outer petals. Sliver with scissors. Separate into 4 equal parts. Moisten bread bit by bit, shredding and balling until consistency is mushy yet firm. Add 1/4 of the slivered rose petals, walnuts, apples, raisins and a dash of cinnamon. (to taste) 1/4 cup of Cognac and 1 tablespoon Rosewater. Mix all together by hand until well blended and stuff Quail. Place remainder in covered ceramic cookware to be placed in oven with Quail. In large Mexican mortar, add the Anise to 2 parts of the slivered Roses (reserving the other half for stuffing ; garnish) and grind to a very wet puree. Brown, peel and boil the Chestnuts then puree. Set aside. Heat garlic in a large sauté pan with butter until transparent. Add Chestnut puree, Pomegranates (or Pitaya), 1 tablespoon Rosewater, Frozen Orange Juice Concentrate ; 1/4 cup of Cognac or Rum. Heat lightly adding salt and pepper to taste. Remove from heat. Marinate Quail in sauce for 15 minutes. Meanwhile begin preparing Basmati Rice adding Raisins, Walnuts in last ten then five minutes of steaming (Respectively). Bind Quail and place in broiler pan covered with a foil tent or cheesecloth. Put in oven for 20 minutes at 350 degrees (Along side remaining stuffing). Baste constantly. Remove foil or cheesecloth and allow to brown for five more minutes. Serve on a platter, rice in the middle, Quail fanned out, Scoops of stuffing between. Garnished with champagne or red seedless grapes, Remaining shredded Roses strewn over top, add steamed broccoli heads between and around.

NEW YORK CHEESECAKE WITH ROSE PETAL SYRUP

Steps:

• In a small saucepan over medium heat, add the rose petals, sugar, rose water and lemon juice and bring to a boil. Cook until a thick pink syrup forms, about 10 minutes. Refrigerate until ready to use.
• Preheat oven to 275 degrees F.
• In a large bowl, add all of the graham cracker crust ingredients together and press it into the bottom and 1-inch up the sides of a springform pan. Refrigerate at least 15 minutes while making the cheesecake filling. Beat all of the filling ingredients together in a medium bowl and pour it over the graham cracker crust.
• Bake cheesecake for 1 hour. Turn the oven off and leave the cheesecake in oven, with the door closed, for 1 additional hour. Remove the cheesecake from the oven and chill thoroughly. Before serving, beat together the sour cream, sugar, lemon zest and vanilla. In a small bowl. Smooth the sour cream mixture over the top of the cheesecake. Cut into slices and garnish each with rose petal syrup.

ROSE PETAL DRESSING

Steps:

• Julienne the basil & rose petals. Add remaining ingredients. Mix well, chill & serve.

ROSE PETAL JAM

Steps:

• Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight.
• Bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petal mixture and reserved 1 cup of sugar; stir until the sugar has dissolved. Reduce the heat to medium-low, and simmer 20 minutes. Increase the heat to medium-high, and return the mixture to a boil for 5 minutes. Stir in the pectin, and boil for 1 minute.
• Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.