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Rose syrup

Rose syrup


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  • 500g of petals
  • 1 lemon
  • 1 teaspoon of lemon salt
  • 4l apa
  • sugar

Servings: 2

Preparation time: less than 90 minutes

RECIPE PREPARATION Rose syrup:

The petals, rubbed well with lemon salt, until they turn a reddish color, then put in a pot with 4l of water and boil for 5 minutes, put the lid on and leave until the next day, when the petals are strained, in another bowl put 1 cup of sugar and 2 cups of liquid; let it boil slowly until it reaches the consistency of a syrup then add the lemon juice; I cheated a little and put 1 teaspoon of red dye; the hot syrup is put in small bottles like tomato juice.

Tips sites

1

It can be used in various sweets recipes or as a soft drink


Gather rose petals of jam, about a kg of petals and put in a sieve and wash under running water, then boil in a pot with 2, 5 -3 liters of water.

After 5-10 minutes of boiling, drain the rose petals and we will get a rose-colored liquid with a pleasant scent of sweet roses.

Add the juice from the two lemons and then leave it to cool only after cooling it can be sweetened with honey. Sweet rose syrup can be drunk at meetings with loved ones, when there are plates of biscuits with nuts and dried fruit on the tables.


Choose the petals from 50 fragrant roses (for jam), without cutting the white part. Boil in boiling water for 10 minutes in 4 l, together with a packet of lemon salt. The juice is left covered until the next day, then filtered through gauze on which a thin layer of cotton wool was placed. At 1 l of juice, put 1 kg of sugar, mix on the fire, until the sugar dissolves, then let the syrup boil for 10 minutes, in a large bowl.

It is closely monitored, because the foam that forms quickly ignites. Stir during cooking to remove the foam. The syrup is poured into boiling bottles (like the broth), which will be bound with cellophane, placed in beds and left until the next day to sterilize. You can put 1 1/2 kg of sugar in 1 l of juice. The syrup is boiled for only 1-2 minutes, in order to destroy the ferments, then the foam is taken.

It can also be poured cold into bottles. They will bind easily, because the syrup will no longer ferment or mold, no matter how long it stays loose. It should not be covered with corks that have been used in wines, but only with new corks or cellophane. Serve as orange syrup.


Original text of the recipe: "For the preparation of this syrup, fresh rose petals are used, to which the white-yellow part has been removed by cutting with scissors. The petals are placed in an enameled or stainless steel bowl and lemon salt is added over them ( citric acid) Add 7-8 g of citric acid over one kg of petals The mixture is rubbed by hand and it is found that the petals turn red and liquid begins to drain from them.

Separately prepare a sugar syrup according to the method indicated hot, from 1 kg of sugar and 1 liter of water. The hot syrup is poured over the mixture of petals with citric acid and left to soak for 24 hours. After the maceration time has passed, it is strained through gauze, it is pressed to separate the syrup petals. The syrup is bottled and pasteurized cold or hot. "

Source: Homemade fruit juices and soft drinks, J. Jurubita, 1984

  • 1 kg of rose petals of jam
  • 1 kg of sugar
  • 1 l apa
  • 7-8 g lemon salt (citric acid)

The rose petals come off

Wash the petals with cold water and drain

Put lemon salt over the petals and mix well by hand, crushing the petals

Prepare a syrup of water and sugar on the fire (after dissolving the sugar, let the syrup boil for about 5 minutes, during which time the foam that appears on the surface is removed. In general, it is considered that the syrup is ready, when it is no longer forms foam).

Pour the hot syrup over the mixture of petals with lemon salt and mix well with a spoon.

Leave the syrup to soak for 24 hours

After soaking, the syrup is strained and put into bottles (squeezing the syrup petals well)

Close the bottles well (metal lids) and put in a pot of water on the stove (put a towel on the bottom of the pot and then the bottles so that the bottles do not directly touch the bottom and walls of the pot) and boil for 30-40 minutes.

After turning off the heat, cover the pot with a towel and leave it until the bottles cool

Place the bottles in a cool place for storage.

Even if in the original recipe it is recommended to cut the white part of the petals, I chose not to follow this recommendation because it consumes very, very long time.
It's the first time I prepare this syrup but it clearly captivated me with its beautiful color (I tried other recipes but the final color of the syrup was not so beautiful).
My rating: 5 out of 5 stars.


Gather petals of sweet roses, about a kg of petals and put them in a sieve and wash under running water, then put to boil in a pot with 2, 5 -3 liters of water.

After 5-10 minutes of boiling, drain the rose petals and we will get a rose-colored liquid with a pleasant scent of sweet roses.

Add the juice from the two lemons and then leave it to cool only after cooling it can be sweetened with honey. Sweet rose syrup can be drunk at meetings with loved ones, when there are plates of biscuits with nuts and dried fruit on the tables.


Artisanal syrup from rose petals

The rose petal syrup has an intense taste and an unmistakable aroma, which will make it the favorite of the whole family!

The syrup can be served as a soft drink with mineral or plain water, in the form of ice cream topping or used for cake syrup, tea flavoring, etc.

Water, rose petals, sugar, citric acid

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CHARACTERISTICS

The rose petals are hand-picked from natural areas and are processed according to a traditional recipe from the Vâlcea area.

Rose petals are high in vitamins, so the syrup can be used as an adjunct in colds, having anti-inflammatory, fortifying, mineralizing and tonic effects.

STORAGE CONDITIONS

Store in a cool, dry place.

After opening, store in the refrigerator.

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Anda Calinici recipe: Rose macaroni

Anda Calinici, one of the most talented chocolate makers in Romania, gave us a delicious recipe for macarons.

Put the almonds, powdered sugar and rose buds in a food processor and mix for about 1 minute. Sift the mixture into a large bowl.

55 g of egg white mix with the dye if using. If it does not spill over the almond-sugar mixture without stirring.

55 g of egg whites are prepared to form & ldquomeringue italiana & rdquo, ie to be beaten with a hot sugar syrup. Put the caster sugar and water on high heat and fix the thermometer in such a way as to measure the temperature of the syrup and not the bottom of the pan.

When the temperature reaches 112 degrees C, start beating the egg whites. When the syrup reaches 118 degrees C, lightly pour it over the egg whites while continuing to beat them vigorously. Beat the egg whites until they are at room temperature and are shiny.

Place the beaten egg whites over the almond-sugar powder-egg whites mixture. Stir, making sure all ingredients are incorporated. The macaronage is ready when the dough falls off the mixing layer into a thick layer and flattens in a minimum of 7-8 seconds and a maximum of 15. Do this test several times, so as not to risk over-mixing. In the case of macaronage, it is better to submix than to mix.

When the dough is ready, place part of it in a pouch or in a bag with an opening of 8 mm-1 cm. Keeping the pocket perfectly perpendicular to the tray, make circles of 2.5-3 cm (to make this step easier, draw a pattern with circles on a baking paper & ndash the template is inserted under the baking paper on which you make macaroni). When the tray is full, lightly beat it on the table or by hand to completely flatten the cookies and to remove any air bubbles. Leave the trays for 30-60 minutes outside until their surface dries & ndash if you put your finger, the dough does not stick.

Preheat the oven to 155 degrees C. Bake for 15-18 minutes & ndash before removing the tray from the oven, make sure they come off the paper. If they do not come off, continue baking.

For rose ganache

  • 10-15 dried rose buds
  • 270 ml sweet cream
  • 360 g white chocolate (35% cocoa & ndash if it has less increase the amount of chocolate)

Cream and roses are boiled. Cover and leave to infuse for 15 minutes. Strain & ndash the resulting amount should be 240 ml & ndash if it is less supplemented with fresh cream, if it is more, use only 240 ml. Melt the chocolate on a large bain. Bring the cream to a boil. Pour the cream over the chocolate, stirring gently. Cover with plastic wrap directly on the surface of the ganache. Leave for 1 hour at room temperature, then 12 hours in the refrigerator.

Assembly
With a poche or a teaspoon, put the cream on a macaroni and combine it with another. Keep the macaroni in the refrigerator covered for 24 hours before tasting.

The Anda Calinici recipe. You can see more recipes on her blog, SweetToothFairy.

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Rose jam - recipe and curiosities

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We happen to pass by a garden and feel the sweet scent of these roses which are called Rosa de Rescht, and the color of the petals is a bright pink.

The origin of this plant is in Persia, and the people of India were the first to use the rose to prepare a wonderful jam and a delicate syrup.

The new flavor spread immediately, the next countries to start preparing these goodies were Greece and Turkey.

The original jam recipe was different from today's, putting layers of petals in containers alternating with layers of sugar, leaving them in the sun and mixing carefully every day.

At one point, the juice of the petals combined with the melting sugar and the result was used in cases of indigestion or as an energizer.

The recipe for rose jam

But here is the modern recipe, it is simple to prepare, does not require much cooking time and the result will be that you will have in the house a special goodness to offer to the guests:

Prepare the petals, clean the whitish side by breaking with your fingers or with scissors, shake in a sieve so that you can remove small streaks of pollen or other tiny impurities, then rub with a little lemon juice, gently, until when they begin to take on a bright color and release the scent.

We put the water with the sugar on the fire and we supervise the formation of the syrup.

When the syrup starts to bind, add the rose petals and mix carefully, making sure that all the petals are covered in syrup, they should not stick together.

The fire should not be too high to avoid caramelization, for which purpose we will add towards the end the juice from half a lemon.

Sweety it's ready when we drop a drop on a plate and the drop stays tied, like a berry.

At that point, turn off the heat and put the warm jam in sterilized jars, then turn the jars over and leave them to cool, covered with a thicker towel or blanket.


Rose jam and rose syrup. Two great recipes for our pantry

If in the past we enjoyed the sweetness of roses and rose syrup from our Bulgarian neighbors, now it is a real competition between housewives in preparing the two dishes, fragrant and beautifully colored.

Rose jam and rose syrup

The recipe for rose jam it is more laborious, but it is well worth the effort, and rose syrup it will be a real treat, especially in summer, served with mineral water and ice cubes.

Rose Jam Recipe - Ingredients:

  • 500 g rose petals
  • 1 liter of water
  • 1k g sugar
  • 1 sachet of lemon salt & acircie

Recipe Rose jam - Preparation

Choose the petals from fragrant roses, special for jam. Remove the white part from the inside of the petals and rinse well with cold water and allow to drain.

Sprinkle lemon juice on the rose petals and rub well, until a little liquid is formed.

Lemon & acircie salt it will intensify the color of the jam, but it will also be a good preservative for it.

Bring the sugar water to a boil and allow to form a thick syrup, then add the petals. roses with the resulting liquid.

It is left delicious roses jam to boil until it thickens, and the syrup passes the test of the dripping bubble in water.

Take a little syrup in a teaspoon and drip into a glass of water. If a ball, or a bubble, is formed, it means that the jam is boiled. If the syrup is sprinkled in water, let the rose jam boil.

When ready, put the sterilized jars hot, quickly screw the lids on and turn the jars upside down. Cover with blankets and leave there until cool.

Rose Syrup Recipe - Ingredients:

  • approx. 50 pink, fragrant roses
  • 3 l of water
  • 1 kg of sugar
  • the juice from a large lemon or an envelope of lemon salt

Rose Syrup Recipe - Preparation

Dissolve the roses petal by petal and wash very well to remove impurities, then sprinkle well with lemon & acircie juice, or rub with lemon & acircie salt.

Put it in a large bowl, add water and boil for 10-15 minutes, then drain the water, add the sugar and put it back to the boil until you get a thick and beautifully colored syrup.

Rose syrup place in hot sterilized bottles and allow to cool, then transfer to the pantry.


The business that changed their lives. A family from Banat plants varieties of roses originating from Iran and Damascus

Vasilica and Ciprian say that the rose business is quite profitable but it also requires a lot of work. June and part of July is the time when the harvest is harvested. Roses, from varieties originating in Iran and Damascus but bought from Bulgaria, are harvested during this period and the petals are transformed into all kinds of products.

Jam is one of the most common, but the two also make syrup, tea and vinegar. Rose oil is one of the most expensive and sought after, but also the most difficult to obtain.

"In 2014, the idea came to us, after discussions with other people, when we found out that it would be a good deal. In the idea of ​​extracting rose oil. That was our wish. It's just that it takes a lot more to extract rose oil than I do. You need a hectare to extract a liter of oil. I, with all the surface I have, take out about ten milliliters. In addition, you need special equipment, such as laboratory utensils. It is obtained by distillation. We're not at that level yet. But I want to increase the area ", explained Ciprian Grecu, who now has around 1,400 square meters of roses.

Rose oils, difficult to obtain

Court growers mainly use Rosé de Rescht, a rose native to Iran, and the Damascus Rose.

"We bought the cuttings from Bulgaria. This country is famous for the Valley of Roses. The cuttings once bought remain for 12 years. But you can also rejuvenate them. They drastically cut them in the winter, and they rejuvenate in the spring. It's a long-term culture. I can make my own cuttings with seedlings. They grow very fast. It is important to say that we do everything organic. We do not use chemicals ", added Ciprian Grecu.

Ciprian says that there is a lot of work at the rose plantation.

"From spring, from April to September, October. We start with pruning, digging, plowing, preparing the land, fertilizing, and when they bloom, the harvest begins. Now, in June, we are in full bloom. For the rose jam I picked first, then for the syrup, I dried for tea. We also make rose water, more recently we also have rose vinegar ", added Vasilica Grecu.

Rose jam is the most common product obtained from such a plantation, but it is a real delicacy. Here's how to do it.

"For jam, the whole petal is not used. The white part is bitter, not used. Knead, boil the syrup in which the petals are placed and sit next to them for three or four hours. Know that not all people are open to the sweetness of roses, it is very fragrant. It's great for papanas or pancakes. For the rose syrup, the petals are scalded, then drained and boiled. Rose water can be used in food, in pancakes, cakes, in syruping countertops, but also in cosmetics, for skin toning, for skin. Vinegar is good for salads ", added Vasilica Grecu.

The farmers' problem is, at the moment, the market. The products are not commercially available, but can be bought at various fairs in Banat. Or, if you have a road and you get very close to the source, within the project Breakfast at Margina.


Fluffy apple rose yeast

For the preparation of these apple roses, we need a yeast-yeast base, so when choosing a test in the supermarket, pay attention to the packaging.

The delicate taste of apples is perfectly offset by natural vanilla. The muffin becomes more luxurious than the down version, because the test contains yeast.

We will need:

  • Dough-yeast packaging
  • 3-4 large red apples
  • 1 or chicken
  • Water bottle
  • Syrup sugar
  • Natural vanilla holder
  • Vegetable oil for greasing the baking sheet.

Let's analyze the process of cooking this incredibly beautiful recipe:

  1. First, bring your dough in advance from the freezer
  2. Wash the apples, do not peel them, so that the roses will look more natural, remove the core and cut into thin slices
  3. Boil water with sugar and vanilla
  4. Remove prepared slices in boiling water and wrap in sugar syrup exactly one minute after boiling
  5. Remove the apple slices from the syrup with a noisy plate and push it into a probe so that all the unnecessary liquid in the glass is allowed to dry.
  6. Unwrap the thawed dough, roll it into a thin layer, cut the strips 3 cm wide well with a sharp knife
  7. Place 5-6 apple lobes overlap on the prepared strips, trying to extend 1/3 beyond the edge of the dough
  8. Roll the apple strip in a clean tube and catch the edges, for reliability, you can crumble the edges with whipped protein
  9. Put the resulting flowers in a mold and place it in a warm place so that the yeast dough is separated by 15-20 minutes, the roses will enlarge
  10. Bake for about half an hour at a temperature of 175 degrees with the & # 8220convection & # 8221 mode.

Welcome to all the sweets on our website! These recipes should not be missed! Royal cheesecake with cottage cheese: recipes and homemade recommendations. An incredibly refined dessert!

Take a look here and learn how to bake waffles in a Soviet waffle iron. These recipes are useful for cooking in modern technology. Prepared waffles, which emit a spicy odor, can be rolled into tubes or horns, which can be filled with stuffing. And enjoy the unique taste!

Who wouldn't say that the morning starts with coffee? Then we suggest you familiarize yourself with the rules of cooking so that it is perfect.

Ready for the flowers switch to a festive dish, cool and powder with powdered sugar.

From the specified number of ingredients you will receive 14-15 pieces of an incredibly tasty dessert.

Call everyone at the table for tea!

And what if from apple roses to cook the whole pie?

The same will be the dish of a & # 8220 sweet meal & # 8221.

The video below shows how to cook such a unique dessert:



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