June 15, 2014

Rose syrup a la "Maden i mit liv"

 Quiet some time a go I found this recipe on rose syrup on the blog "Maden i mit liv". In connection with my "hunt" for lilacs for lilac cordial I passed by a long row of dog rose bush in my neighbourhood, and when I remembered two recipes, which were having dog roses as main and most important ingredient, one being rose syrup and he second being rose sugar.

Typically you will find dog roses along the coastline of Denmark, where this plant is an unwanted invasive plant. Dog roses are blooming in the June, right here and now you actually see, that the dog roses have started to turn their roses into rosehip, but you still have time for collecting your own dog rose petals.

The rose syrup can be used in drink and cocktails, as syrup on pancakes, ice cream or yogurt.

UPDATE June 2014:
This elder flower tea is another match made in heaven for the monthly blogging event Tea Time Treats have the theme of flower. Tea Time Treast is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers. The theme for June 2014 has been selected by Karen to be "get floral in flaming June".

Rose syrup a la "Maden i mit liv":

  • 100 g freshly picked rose hips rose leaves
  • 400 g water
  • ½ lemon - juice of it
  • 200 g sugar
  1. Rinse the rose petals well, so there is no unwanted animals left in them.
  2. Add rose petals and water into a larger cooking pot. Bring roses and water to the boil and let everything simmer for 5-10 minutes. The cooking process is done with the lid on, so all the wonderful flavours remains inside.
  3. Remove the cooking pot from from the heat and pass it through a fine sieve, removing the rose petals. Put pressure on the rose petals to get the every single drop of liquid out of them.
  4. Add the liquid back into the cooking pot together with lemon juice and sugar.
  5. Once the sugar is dissolved, the rose syrup is actually finished, however, you can boil it in to desired consistency.
  6. Pour the hot syrup into bottle, which has been heated in advance with boiling water.
  7. Store the rose syrup cold in the refrigerator.

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