Cottage Garden Rose Petal Syrup Sweetened Rose Water Recipes

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.

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.

VICTORIAN LAVENDER COOKIES WITH ROSE WATER ICING

Steps:

• Preheat oven to 375 degrees.
• Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt.
• Drop by teaspoons onto an ungreased cookie sheet. Bake for about 10 minutes.
• While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water. Drizzle over the cookies after they have cooled.

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.

LEBANESE ROSE DRINK (SHARAB WARD)

Steps:

• Put sugar and water into a pan and stir over medium heat until dissolved.
• Bring to a boil and add lemon juice.
• Boil without stirring, for 10 minutes, skimming when necessary.
• Add colouring to syrup to achieve a deep pink - it will be lighter when diluted later.
• Add rose water and boil 3 minutes longer. Remove from heat, cool, bottle and seal.
• To serve, put 2-3 tbs syrup or to taste, in a glass (I use more but maybe my glasses are big) then fill with iced water.