I had grand plans to make a number of flower syrups this Spring. Between work, family, chronic health things, and the alarmingly warm weather, I missed the Hawthorn, Cherry, Apple, and Crabapple. I managed to catch the Nootka Rose though. I am super happy with the results.
Most recipes called for 2 cups of rose petals. I prefer my edible floral concoctions to be gentle, almost more of a hint than a full on flavour. I also don’t feel comfortable taking large quantities of edibles from the wild. I don’t need much.
I took only petals that came off with the gentlest tug, in the early evening because that was when I was free. The best time to pick is in the morning before they’ve had any major sun but we all have lives. The resulting syrup has the faintest tinge of pink that I couldn’t catch with my phone camera. The flavour is delicate and delicious.
The recipe is a 1:1:1 ratio.
- In medium sauce pan put 1 cup white sugar and 1 cup water. DO NOT STIR OR SWIRL. Ensure the sides of the pot do not have and sugar crystals. It will ruin your syrup.
- Bring to a boil. Boil until sugar is completely dissolved. Remove from heat.
- Ensure you have let all stowaway bugs escape before you bring the petals inside.
- Place petals in nonreactive bowl. (I used a 1 litre canning jar.)
- Carefully pour hot syrup over petals. Let steep until syrup is cool. Mine steeped lightly covered in the fridge overnight due to tiny humans. Strain and enjoy!