Puree rose petals, 3/4 cup water
oiling water. Add half the rose petals, cover and leave to
uince, 8 cups water and rose petals in a large saucepan
s combined fold in chopped rose petals. Mixture will be slightly
Cut off the white base on each petal as it adds bitterness.
Juice lemon.
Put petals, lemon juice, and 3/4 cup water in blender and blend until smooth.
Gradually add sugar.
Put mixture in sauce pan and stir in pectin, 3/4 cup water and boil the mixture hard for one minute, stirring constantly.
Put it all back in the cleaned blender and blend until smooth.
Pour into hot, sterile jars leaving 1/4- inch head space.
Process 10 minutes in a boiling water bath, or freeze.
Wash the rose petals in cold water and
Gather rose petals in early morning just after dew is gone. Yellow petals may be added if short of 2 quarts.
Red petals may be used, but they have a stronger flavor.
Pour the boiling water over the petals and steep until all color is gone.
Measure sugar into dish to add later.
Measure rose water and lemon juice into 6 or 8-quart kettle.
Add pectin and stir well.
Bring to boil; add sugar and mix well.
Continue stirring and bring to full boil. Boil exactly 2 minutes.
Skim and pour into prepared jars and seal.
Divide rose water between 2 tea cups. Add equal amounts of hot water to the 2 cups. Add 1/2 the sugar crystals and 1/2 the rose petal to each cup. Stir and serve.
br>Combine egg whites and rose petal powder in the bowl of
ith a piece of crystallised rose petal, and leave to cool on
Toss the rose petals, lemon juice, and 1
Mix cream cheese and rose petals in food processor.
Pulse until petals are chopped fine.
Add rosewater and powered sugar a little at a time, until you get the taste and consistency you like.
Cream sugar and butter together.
Add the eggs; beat well.
Add grated lemon peel.
Sift together the flour, baking powder& salt.
Add the dry ingredients to the creamed mixture alternately with milk.
Cut the rose petals into bits.
Add petals and lemon juice, stirring just enough to blend nicely.
Fill each of the paper baking cups half full of cake batter.
Bake at 375\u00b0F for 12-15 minutes.
Cool then frost and/or decorate (tiny roses, real or frosted, would be beautiful).
Cover the raisins in water to plump for about 30 minutes. Drain.
In a large bowl, combine the raisins, cucumber, yogurt, green onion, walnuts, dill, mint and garlic.
Season to taste with salt and pepper.
Refrigerate for 1 hour.
Transfer to a serving bowl and garnish with more green onion, walnuts, mint and rose petals.
he heat.
Add the rose petals, cover, turn heat to
late.
For the candied rose petals: Pinch off the bitter
1. Rinse the rose hips thoroughly. Cut off the
ugar: Gently wash 24 small rose-scented geranium leaves (or lemon
heat heavy cream add rose water. and jam.
remove from heat add rose petals .
blend with electric mixer and place mixture in ice cream maker.
serve when firm.
Grease a 12 muffin rose-shaped pan. Dust each hole