Try this Rose Syrup (And Rose Water) recipe, or contribute your own.Suggest a better description
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 G Internet, G Internet.
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|Serving Size: 1 Serving (1g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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