Craft your own rose blossom syrup: A homemade recipe for a radiant sweetener
Creating a Lengthy, Edible Rose Blossom Syrup
Kempten - A picturesque sight unfolds as blooming garden roses grace the view. The petals of these vibrant blooms can be transformed into a delectable syrup, ideal for various beverages and desserts.
Eva-Maria Herb, the propagator at the Herb biogarden in Kempten, suggests choosing aromatic, old rose varieties for the best flavor outcome. The stronger the rose scent, the more delicious the syrup will be.
For instance, Damask or apothecary roses are ideal since they produce more blossoms and are frequent bloomers. If you have a dark red rose variety in your garden, the resulting syrup will have an even more captivating color. Fresh blossoms, harvested from untreated roses, are recommended.
The rose blossom syrup preparation is surprisingly straightforward, according to Herb. Start by combining equal parts sugar and water, for instance one liter of water with one kilogram of sugar, in a pot. Optional: add a teaspoon of lemon juice for every liter. Heat the mixture until it cools to a hand-warm temperature.
Subsequently, add approximately two large handfuls of rose blossoms to a liter of the cooled syrup. Let it sit covered and cool in the dark for two days before straining and reheating, then filling the syrup into hot bottles.
For an extended shelf life, Herb advises cooking the syrup in a pressure cooker after the initial preparation. This step ensures cleanliness during production and results in a syrup that can be stored for a year. However, a well-preserved rose blossom syrup can also last several months without experiencing any changes if not cooked further.
By following these steps, one can create a fragrant and flavorful rose blossom syrup using untreated rose blossoms, a delightful addition to the culinary repertoire.
With the right rose variety, such as Damask or apothecary roses, you can enhance your food-and-drink lifestyle by creating a captivating rose blossom syrup. This syrup can be derived from home-and-garden grown roses, like the vibrant blooms in Kempten's gardens. By following Eva-Maria Herb's recipes, supplement your service offerings with a unique, long-lasting homemade rose blossom syrup for your food-and-drink menu.
