1/4 Photos of Rose Cottage Fragrant Old English Rose Liqueur Syrup
French Tart's Note:
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.
My Private Note
Pint Bo ...
Units: US | Metric
- 1Boil 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.
- 2On the second day, strain into a clean container, and then add the second supply of rose petals.
- 3On the third day put in the last half pound of rose petals and leave to infuse for one more day.
- 4On 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.
- 5This 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.
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Nutritional Facts for Rose Cottage Fragrant Old English Rose Liqueur Syrup
Serving Size: 1 (1826 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1607.6
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 4.6 mg
- Total Carbohydrate 302.3 g
- Dietary Fiber 0.0 g
- Sugars 302.1 g
- Protein 0.0 g
The following items or measurements are not included: