The dog roses –
or hedge roses (Heckenrosen) as they are called in German –
are out and so it is time to make rose petal syrup.
This is essentially a rose petal infusion turned into a sugar syrup, with a wonderful rose aroma.
And it is really easy:
You need an equal quantity of sugar to water i.e. 500 ml of water, 500 g of sugar and between 50 and 100 g of rose petals – plucked from a sustainable, pollutant-free source.
Infuse your petals in the boiling water for at least 3 hours, strain and place the infused water in a saucepan. Add the sugar, dissolve over a medium heat, stirring until the sugar is completely dissolved, leave to cool, bottle and enjoy!
Handy gathering tip: if, like me, you come across a plethora of petals to pluck when out and about, then set off prepared with a thermos flask of boiling water on board. Fill your flask not quite full so as to leave space for the petals.
Pick all your petals, gathering them in a cloth bag or basket, for example, until you have enough and then push them all into the flask of hot water. Screw the lid back on and leave them to infuse while you continue with your hiking or biking. Strain when you get home and use the strained liquid to make your syrup. You will need to leave them to infuse for at least 3 hours, but mine were in the flask for 6 hours before I got home to make the syrup with perfect results.
Be sure to pick just the petals, leaving the rest of the flower behind – that way those that have already been pollinated will still go on to form rose hips…
And what to do with this wonderful rose syrup: summer-up a glass of sparkling wine, drizzle over ice cream, yoghurt, waffles, pancakes and cakes… use in desserts and toppings – the list is a long one!