It is pleasantly fragrant in the garden at the moment, thanks mostly to two highly scented rose bushes. One variety is very old, a Felicia rose, with gnarled, stooped stems. However old it is, the foliage is vibrant green and  healthy-looking  and the bush produces an abundant supply of pale pink, Turkish Delight-scented flowers from late spring through to late summer. The other, a Gertrude Jekyll, I planted last year. The flowers are larger, deeper pink in colour and the fragrance slightly sweeter and more aromatic. Both roses have lots of petals per head, and are perfect for use in the kitchen.

The preparation for any recipe using rose petals is the same. Choose fragrant roses with undamaged petals; they need to be free from pests and chemical sprays. Rose heads are best picked when almost fully open and still fresh. Cut the stems in the morning before the sun becomes too hot – this helps preserve colour and fragrance. Carefully pull the petals from the head, keeping them as whole as possible, weigh them, and then place in a colander or strainer. Fill a bowl with cold water and dip the colander in the water to submerge the petals. Swirl gently the colander and then lift out. Shake gently to drain and shake further to remove the excess water.

The petals are fine to use damp for rosewater, syrup and any recipe where they are cooked in liquid, but if you want to dry them, spread them out carefully on sheets of absorbent kitchen paper or a clean tea towel and pat them dry with more paper or  clean cloth. Leave to dry naturally, uncovered, at room temperature for about an hour or until they feel dry to the touch.

Rosewater – makes approx. 250ml

• 25g fragrant rose petals – approx. 4 full heads of rose petals
• 250ml boiling water
• 1 tsp vodka (optional) – this helps preserve the rosewater for slightly longer

1. Prepare and rinse the rose petals as described above. Place in a sterilised, clean preserving jar or heatproof jug, and pour over the boiling water.
2. Cover the top with a piece of muslin or kitchen paper and leave to steep until completely cold.
3. Strain through muslin into a sterilised, clean jug and then squeeze the muslin to obtain as much liquid as possible. Mix in the vodka if using.
4. Decant into a sterilised, screw-top bottle or jam jar. Seal, label and store in the fridge. Use within 4 to 6 weeks.

Note: homemade rosewater is weaker in dilution that the distilled rosewater you can buy ready-made, so you will probably need to use more in your recipes.

Rose petal syrup – makes 350ml

• 85g fragrant rose petals – approx. 9 full heads of rose petals
• 450ml cold water
• 265g caster sugar
• 1 tbsp. fresh lemon juice

1. Prepare and rinse rose petals as above, then place in a clean, large stainless steel saucepan. Pour over the cold water.
2. Bring to the boil and simmer very gently for 20 minutes – all the colour will come out of the petals. Strain through muslin into a jug, and then squeeze the muslin to obtain as much liquid as possible.
3. Return the liquid to the saucepan and add the sugar and lemon juice. Stir well over a low heat to dissolve the sugar – the liquid should now be, magically, very pink.
4. Bring to the boil and simmer for 10 minutes until lightly syrupy. Pour into sterilised bottles or jars and seal well. Label and cool. The syrup will keep unopened for 6 months, once opened keep in the fridge for up to a month.

Rose petal syrup is perfect for fruit salads; adding to cocktails; diluting with sparkling water for a refreshing summer cooler; for pouring over pancakes or for drizzling over freshly baked cakes.

Dried rose petals – prepare rose petals as described above and dry thoroughly. Spread out across the layers of a dehydrator, making sure they are well spaced out, keeping them in as much of a single layer as possible. Cover and dry at 40°C for 1 ½ to 2 hours, swapping the trays around every 30 minutes, until the petals are dry and parched. Leave to cool then place in a clear screw-top jar and store in a dark, dry place. Petals will fade after a few months, and are best used within 4 to 6 weeks. Sprinkle over salads, fruit desserts or use as a natural cake decoration.

My next post will be very rosy and will use all 3 rose recipes. See you in a few days!

For other recipes using rose petals see my previous posts Rose and raspberry vodka (gluten-free, dairy-free) and Sugared rose petals (gluten-free, dairy-free