1. Heat the water to a boil,add the sugar and turn off the heat. 2. Add the rose petals, cover, turn heat to low, and let simmer for one hour until thick and syrupy. Stir in food coloring of choice. 3. Strain through a filter and pour into clean (preferably sterilized) bottles, cap them and refrigerate for up to 3 weeks. May be frozen. 4. Note: The darker the petals, the darker the syrup. Adding orange or yellow petals can make it brownish so a few drops of food coloring can come in handy if you think you need it. 5. Try it with orange blossoms, lavender, lemon balm, red clover or rosemary (no stems). Serve in cocktails, teas, or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream! Thicken with confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts! 6. P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe. ---------------------------------------------------------------------------
Nutrition
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