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Thursday, June 26, 2014

DIY Rose Syrup & Rosy Iced Tea Recipe

Homemade Rose Syrup and Rose Iced Tea Recipe
One of the highlights of this past spring was picking roses for making rose water and boy was there a bumper crop this year. Making rose water through this easy how-to here produces two forms. One pure and clear which lasts ages and another version infused with the color of the rose petals. A question that has been asked so many times is what can be done with all the extra left over rosy colored water? Since this less pure water can have a tendency to grow mold, even when refrigerated, turning it into a syrup is a great way to preserve it longer. It's also a sweet homemade gourmet gift to give. Keep reading for the super simple how-to along with a recipe for the chilled Rose Iced Tea summer cocktails above...


THE HOW-TO >
Making Rose syrup
Homemade Rose Syrup

What You Will Need:
- 1 cup of white sugar
- 1 cup of fresh organic rose water
- 1/2 vanilla bean or 1/2 teaspoon pure vanilla extract (optional)

How To Make It:

If you haven't any left over rose water from our rose water project here you can create it from scratch specifically for this syrup recipe. Add 1 cup of organic rose petals or even whole roses to a couple cups of water and bring to a boil. Reduce heat, simmer for 5 minutes and remove from heat. Then cover and allow to steep at least 15 minutes. Allow to fully cool and then strain off plant material.

The first step for making the rose syrup is to make sure your rose water is strained through a coffee filter or fine mesh strainer a couple of times. The color will likely be a dark, rich red.

In a small sauce pan heat rose water to a boil and add the vanilla bean if it's being used, it'll need to be removed before the next step or extract can be added ad this point. Then add the sugar being sure to stir until fully dissolved. Turn down heat and allow to simmer for 10 minutes. Syrup will thicken as it cools. Decant into clean, sterilized glass jars (which can be quickly done in the microwave) and keep refrigerated.

The finished syrup can be used in so many things from cocktails such as the one below to lemonades, drizzled on cakes or mixed with vinegar to crate a unique vinaigrette dressing. Feel free to double the recipe to make larger batches or to switch out lavender or violets in place of the roses.

Now on to the Rose Iced Teas...
Rose Iced Teas


print recipe

Rose Ice Tea
A rose infused chilled ice tea with balls of sorbet spinning on top.
Ingredients
  • 4 Tablespoons Homemade rose syrup
  • 1 cup strong brewed green tea
  • Splash Sparkling water or champagne
  • 2 scoops Strawberry or watermelon sorbet
  • Chopped strawberry or watermelon cubes (optional)
  • Strawberry or watermelon juice ice cubes (optional)
Instructions
If using, cut up fruit &/or make juice ice cubes ahead of time. Both can be placed in the freezer until frozen. The green tea should also be chilled ahead of mixing the drinks.Add tea to glasses, then add 1 Tablespoon syrup to each glass. Stir well and add fruit &/or juice ice cubes if using. Top glasses off with champagne or sparkling water and add a few scoops of sorbet on top. Add a swizzle stick or straws and you're done!
Details
Prep time: Cook time: Total time: Yield: 2 servings

  Rose Iced Teas
Here's to a summer of drinking flowers!

Image: mam and Magda K. for Gave That

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