Rose water and syrups can be found at select import shops, usually ones with a Mediterranean focus. These small bottles can be both hard to find and pricey. They can be easily replicated for much less money and little effort with very local ingredients.
Roses are universally beautiful. Some are scented, and some are not. For this syrup, you want a rose that is as fragrant as possible.
The stronger the scent, the stronger the flavour. The wild rose that is native to zone 3 growing areas blooms in May and June. If this is the type of rose, you wish to use for syrup, harvesting the petals would be in the early spring.
Alternatively, rose petals can be harvested all summer long from domesticated roses that have been planted by the city along roadways and in parks.
Even these are now coming to the end of their growing season, so if you want to give this foraging recipe a try, be quick. In the next week or 2, these plants will be putting out their rose hips, and the flower petals will be gone. Have a look and sniff to see if you can find something you like near you.
The heavy scent of roses reminds me of my Granny’s garden. She had a large rose hedge by her front door that had a heavenly scent that would waft through the house on hot summer days when she had both outer doors ajar to create a cool draft throughout her home.
Rose syrup is a newer addition to my foraging repertoire. My husband encouraged me to try it, as he has fond memories of his grandmother making it from her own roses. He used her syrup in tea, added as a sweetener.
Utensils:
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collecting container
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sieve
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cheesecloth
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medium-sized saucepan
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mixing spoon
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measuring cup
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measure spoons
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Pint or half pint canning jars
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new jar lids
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soup stock pot
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clean dish cloth
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jar funnel
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jar tongs
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ladle
Ingredients:
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1 ¼ cup of rose petals, packed
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4 ¼ cups of water
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sugar as needed
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lemon juice as needed
Directions:
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Harvest the petals by grabbing the whole bloom and gently pulling off the stem, leaving the stamen and green part of the flower behind
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Wash and drain the petals in the sieve.
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Measure out the number of petals that you will need and add them and the water to the sauce pot.
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Bring the pot to a boil and then simmer on medium-low heat for 15 min.
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Let the liquid cool and steep overnight.
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Strain the petals from the water through a few layers of cheesecloth, squeezing out as much liquid as you can.
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Measure out the liquid again. Add one cup of sugar to every cup of liquid, mix together in the pot, and add ¼ tsp of lemon juice per cup of rose water.
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Bring the mixture to a boil and let simmer for 10 min., while constantly stirring to avoid scorching the bottom of the pot.
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While you wait for the syrup to simmer, wash the pint/half pint jars, rings and new lids in hot soapy water.
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In a preheated oven set to 200 degrees Fahrenheit, place the jars on the oven rack to sterilize for 10 min.
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Put the new jar lids into a small sauce pot and cover with water. Bring the water to boil to soften the rubber seal and sterilize.
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Half fill the stock pot with water and place a clean dish cloth on the bottom. Get the pot boiling on the stove.
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Pour the rose petal syrup into the sterilized pint/half pint canning jars with the jar funnel and ladle.
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Wipe the rims of the jars clean with a damp paper towel and place the sterilized lids on the jars, then screw the rings on tight.
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When the water in the sock pot has come to a boil, reduce the heat to medium and place the jars into the hot water bath with the jar tongs.
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Let the stock pot come back to a boil while still on medium heat and boil for 10 min.
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Remove the jars from the water with the jar tongs.
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Let the jars cool on the counter overnight while you hear the song of their lids compressing and popping.
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The next morning, check for successful seals by unscrewing the rings of each jar and holding the lid by the rim. If the lid stays on the jar, and the lid is concave, the seal has worked. If not, use that jar next and store it in the fridge till it is used up.
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Label and date the other jars and store them with your other jams and jellies.
This syrup can be enjoyed on ice cream, as a sweetener in tea, diluted into a cool drink by itself, or used as a honey replacement in baking. It can also be used on pancakes, waffles, or anything else you would put syrup on.
If you plan to use it immediately, you can skip the canning steps and simply store in the fridge. This syrup does have a shorter shelf life, about a month, when unsealed. I have had an open jar go mouldy in the fridge, so use it up once opened.
The joy of roses can be experienced all year with this easy syrup. Follow your nose to the nearest rose hedge near you and give it a try.
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