1. Boil 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. 2. On the second day, strain into a clean container, and then add the second supply of rose petals. 3. On the third day put in the last half pound of rose petals and leave to infuse for one more day. 4. On 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. 5. This 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
