Original text of the recipe: “For the preparation of this syrup, fresh rose jammed petals are used to remove the white-yellow color by cutting with scissors. The petals are placed in a enamelled or stainless steel pot and over them Add citric acid over 1 kg of petals, add 7-8 g of citric acid, mix with your hand and find the petals turn red and start to drain from the liquid.
Separately prepare a sugar syrup according to the hot method, 1 kg of sugar and 1 l of water. The hot syrup is poured over the petal mixture with citric acid and left for 24 hours to soak. After the maceration time passes through the gauze, press to separate the syrup petals. The syrup is bottled and pasteurized cold or hot. ”
1 kg of jam rose petals
1 kg of sugar
1 l of water
7-8 g of lemon salt (citric acid)
The petals of the rose come off
Wash the petals with cold water and drain
Put the lemon salt on the petals and mix well with your pet, crushing the petals
Make a syrup of water and sugar on the fire
Pour the hot syrup over the lemon salt mixture of petals and mix thoroughly with a spoon
Leave the syrup for 24 hours on maceration
After maceration, the sir is squeezed and put in bottles (well squeezing the syrup petals)
Close the bottles well (metal caps) and place in a pot with water on the stove (put a towel on the bottom of the pot and then the bottles so the bottles do not directly touch the bottom and the walls of the pot) and boil for 30-40 minutes.
After we close the fire, we cover with a pot towel and leave until the bottles are cooled
Place the bottles in a cool place for storage.
Even if the original recipe recommends cutting the white part of the petals, I chose not to follow this recommendation as it consumes very, very long.
It is the first time I prepare this syrup but it has clearly conquered me with its beautiful color (I tried other recipes but the final color of the syrup was not so beautiful).
My Rating: 5 out of 5 stars.
