Everything's Coming Up Roses
Remember when I made rosewater ? That kind was distilled, so it is crystal clear, with just the essential oils mixed in. Since then I have made another three or four batches, and at the bottom of these larger batches is left a really beautiful rose tea: Well, it's not all that lovely until you drain off the faded, mushy rose petals. Then it's this really beautiful liquid. It has a stronger flavor than the distilled rosewater — ever-so-slightly bitter, with just a plant-like flavor. Like a tea. (Duh.) That flavor should be fine for cooking sweets though, since any bitterness will be masked with sugar. The color is also a bonus. First up, rose syrup. This is just a simple syrup — equal parts sugar and the rose tea, brought to a boil and cooled. I suppose with more sugar and more boiling, this could be made in a much thicker consistency for pancakes or ice cream, but I am planning to use it in its basic form to sweeten drinks. I'm thinking rose lemonade a...