And thereby it's a fact I love old-fashioned rosebud syrup. My grandmother used to have it when I came over. With lots of vitamins. That brings back good memories.
So I got in action. Harvest the rose buds, cook, sieve, it got a bit messy and add water and sugar. And then poor it into bottles. Cool it down and taste. It took a lot of time to get it cold enough, but my syrup gots to be very cold otherwise I don't like it.
But after one hour I could taste and.. it tasted just as with my granny. Wow. Thanks Gerry for the idea and the recipe (that I just changed a little).
- sugar (500 grams / liter syrup).
Harvest the rosebuds, wash them carefully. Lay them in a pan and poor in water that becomes 3 cm higher than the rosebuds for one night. In the morning bring it to a boil and let it simmer for about 10 minutes. Poor the mixture in a blender and blend it very smooth. Poor it to a sieve with cheesecloth in it and get as much juice out of it as possible. Measure and add for every liter of syrup 500 grams of sugar. Bring to a boil again and let it simmer for another 10 minutes. Poor in clean, sterilized bottles.
That's for now, I'm going to drink another glass and enjoy!
|4Pure: rose bud syrup|