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Rose syrup

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Question: what roses to make syrup?

Sorry, a friend of mine made the syrup of roses (very good), when I said I did it too she replied that we need the right roses, could you tell me what kind of roses it takes? I thank you in advance


Rose syrup: Answer: rose syrup

Dear Lucia,

rose syrup is a typical product of the mountainous areas near Genoa; in fact, in ancient times, rose syrup was prepared in most regions of central and northern Italy. Being a traditional recipe, it does not provide for the use of modern, hybrid or particular flower roses, but of botanical roses, that is, those that could be found in Italy even centuries ago. In ancient times the petals of dog roses were used for this syrup; when wrinkled roses were introduced in Europe, the petals of these quickly replaced those of dog roses, as the flowers are richer in petals, and also more fragrant and flourishing, it was therefore easier to obtain many petals to produce syrup and jams . Still today in Scrivia there are companies that produce and sell rose syrups, and the wrinkled rose petals suitable for preparing them. In fact, however, any rose petal can be used to produce jam and syrup, the important thing is that it is a organically grown plant, and therefore free of insecticides and pesticides; this is because, while with the fruits we buy at the market to make jam we can wash them before preparing what we want, the rose petals must not touch the water before packaging, and therefore if they were treated with chemicals, there we would certainly find them in our syrup.

The important thing therefore is to find roses not subjected to chemical treatments of any kind, and to choose flowers with fleshy and fragrant petals, to give the syrup a greater fragrance. Even the eye wants its part, so the choice of petals with intense colors will give us a more colorful and lively syrup. It would also be better to pick the roses at sunset, and avoid taking the petals where it has just rained, or in any case bathed in water.

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