Best Cottage Garden Rose Petal Syrup Sweetened Rose Water Recipes
LEBANESE ROSE DRINK (SHARAB WARD)
A delicious pink drink that is probably enjoyed around the region. From the Lebanon/Syria/Jordan (& Palestinian) section of The Complete Middle East Cookbook By Tess Mallos.
Provided by UmmBinat
Categories Beverages
Time 22m
Yield 10 glasses a guess, 10 serving(s)
Number Of Ingredients 5
Steps:
- Put sugar and water into a pan and stir over medium heat until dissolved.
- Bring to a boil and add lemon juice.
- Boil without stirring, for 10 minutes, skimming when necessary.
- Add colouring to syrup to achieve a deep pink - it will be lighter when diluted later.
- Add rose water and boil 3 minutes longer. Remove from heat, cool, bottle and seal.
- To serve, put 2-3 tbs syrup or to taste, in a glass (I use more but maybe my glasses are big) then fill with iced water.
SPICED ROSE WATER SYRUP
A little of this over cut-up fresh fruit which is then chilled -- heaven! You can vary the spices, adding such things as star anise or cardamom pods, cloves, allspice berries. If you have access to unsprayed rose petals, make your own rose water--there are recipes on Zaar--and save a ton of money. Note: cooking time is really cooling time.
Provided by Chef Kate
Categories Dessert
Time 45m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Make a syrup by stirring the water and sugar together in a heavy saucepan over medium low heat until the sugar dissolves.
- Increase heat to medium high; add cinnamon sticks; boil until the syrup is reduced to a scant one cup, about ten minutes.
- Remove from heat, stir in the rose water and allow the syrup to cool.
Nutrition Facts : Calories 387, Sodium 11.7, Carbohydrate 100, Sugar 99.8
VICTORIAN LAVENDER COOKIES WITH ROSE WATER ICING
These delicious lavender cookies are a real treat--perfect for tea-time, or for serving out on the veranda with a pitcher of ice-cold lemonade! From The Spice House. Note: Icing amount as written is very generous for these cookies, feel free to reduce to one half or one quarter the recipe, as you like.
Provided by BecR2400
Categories Drop Cookies
Time 30m
Yield 4 dozen Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt.
- Drop by teaspoons onto an ungreased cookie sheet. Bake for about 10 minutes.
- While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water. Drizzle over the cookies after they have cooled.
Nutrition Facts : Calories 837.9, Fat 25.9, SaturatedFat 15.4, Cholesterol 154, Sodium 567.8, Carbohydrate 146.4, Fiber 1.3, Sugar 108.8, Protein 8.2
ROSE COTTAGE FRAGRANT OLD ENGLISH ROSE LIQUEUR SYRUP
This is my mum's recipe for rose syrup - and the name of their cottage in England! Try to use old English shrub roses, as they are highly fragranced and impart a delicate flavour to the syrup. The correct word for this recipe would be a Shrub or a Ratafia, as it is fortified with brandy - however, Ratafia would also have fruit or almond kernels added; it would have been offered as a refreshing "pick-me-up" to gentile ladies - with water or lemonade added of course! This recipe is well over 100 years old and a bottle of this would make an unusual and delighttful gift.
Provided by French Tart
Categories Beverages
Time P3D
Yield 3 Pint Bottles, approx.
Number Of Ingredients 4
Steps:
- Boil the sugar and water to a clear syrup. Alow it to cool and when it is a little more than blood-warm, pour it over half a pound of fresh red rose petals. Cover it with muslin or a tea towel, and leave it in a cool, dark place for twenty-four hours.
- On the second day, strain into a clean container, and then add the second supply of rose petals.
- On the third day put in the last half pound of rose petals and leave to infuse for one more day.
- On the fourth day, strain through a muslin bag or a mesh sieve into a clean conatiner. Add the brandy; then strain again through a muslin bag or a mesh sieve, stir well and bottle.
- This liqueur syrup is delightful as a beverage, mixed with sparkling water or lemonade; it is also wonderful when added to flavour custards, creams, desserts, cheesecakes or ice creams.
Nutrition Facts : Calories 1607.7, Sodium 4.6, Carbohydrate 302.3, Sugar 302.1
QUAIL IN ROSE PETAL SAUCE
This dish is for romance. It takes time to make; however, it is well worth the time for a special occasion.
Provided by Peggy L.
Categories Wild Game
Time 2h20m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Brown quail in butter, sprinkle with salt and pepper to taste.
- Remove petals from roses and grind with anise in a mortar.
- Separately brown chestnuts in a pan, then remove peels, cover with water and simmer till soft.
- Drain and puree.
- Mince garlic and brown slightly in butter. When transparent, add to chestnut puree along with honey, ground pitaya and rose petals.
- Salt to taste.
- To thicken, use 2 tablespoons corn starch.
- Strain through a fine sieve and add no more than 2 drops of rose oil.
- As soon as all seasonings have been added remove from heat.
- Immerse quail in the sauce for 10 minutes, then remove, drain and place in a 9"x13" baking dish.
- Place in oven preheated to 350F and bake at 350F for 15 to 20 minutes, depending on size of quail.
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