The Delicate Rose Petal Syrup is rather unusual because it is made with aromatic rose petals. The recipe originated in Bulgaria, where the precious fragrant Damask rose is cultivated and used for making traditional syrups, jams and cosmetics. This wonderful floral syrup is great to use in cocktails or refreshing summer drinks and can to have drizzled over ice creams, pancakes, desserts, cakes, and even with cheese and crackers.

WHAT ROSE PETALS TO USE IN THIS RECIPE?

This syrup can be made with any pink-coloured rose, as long as it has a strong scent. You can use culinary-grade rose petals, sold in health shops, or wild rose petals, handpicked in the countryside, and even rose petals from your garden rose as long as you live in a clean environment, use organic compost to feed your roses, and do not spray the roses with chemicals.

HISTORY OF ROSA DAMASCENA.

Rosa damascena (Damask rose) is a natural hybrid between the Gallica rose and a wild rose species. It has a long history with origins as far as Ancient Persia and requires a particular climate to bloom and produce its fragrance. 

Nowadays, one of the most famous places for growing this variety is the famous Bulgarian Valley of Roses, near the town of Kaznlak.

The Bulgarian Rosa damascena has over 280 components. Thanks to the unique climate and soil in the region, the aroma, longevity and intricacy of the Bulgarian Rosa Damascena are extremely precious and desired.

IT’S CURIOUS TO KNOW…

The Damask rose is a popular plant all over the world. It is poeticised by many, including Shakespeare, who referenced the flower in some of his sonnets. (Twelfth Night and in Sonnet 130).

USES OF ROSA DAMASCENA.

Since ancient times, the Damask rose has been used in many different ways – from the production of rose water as an ingredient in rejuvenating tonics and the precious rose oil used in the top brands’ perfume industry to its culinary and medicinal applications.

HEALTH BENEFITS OF THE ROSE.

For centuries, the Damask rose has been considered a holy ancient herb. The petals of the rose possess antiviral, antibacterial, anticancer, antidepressant, antioxidant, analgesic, anti-inflammatory, as well as, anticonvulsant activities, relaxant and hypnotic effects.

HOW TO PREPARE THIS DELICATE ROSE PETAL SYRUP?

Step 1.

If you are picking the roses for the syrup, it is best to do it early in the morning, before the sun is too hot. The petals will keep fresh for longer. Remove the yellow part of the leaves.

Step 2.

Soak the rose petals in cold water for 10-15 minutes, then gently wash them to remove dirt and dust, taking care not to damage them too much. Drain the water and place the petals in a jar.

Step 3.

Place the petals in a large jar. Pour boiling water over the rose petals and cover tightly with the lid. Leave the petals in the water overnight. The next day, sieve the rose water into a bowl and discard the leaves.

Step 4.

Prepare the sugar syrup, let it cool to room temperature and then add the rose water to the syrup.

Step 5.

Stir vigorously to mix the rose water with the sugar syrup well. Transfer the syrup into sterilised bottles.

HOW TO PRESERVE ROSE PETAL SYRUP FOR LONGER?

Always use freshly sterilised bottles before pouring the syrup inside. 

STEP 1: Sterilise bottles and caps

Both pressure canners or multifunction cookers can be used for sterilising jars, but I do not own any of those and use a large old-fashioned stockpot and a gas or electric hob. The water bath method of sterilisation and canning is used traditionally in the Balkans. 

How to sterilise bottles in a water bath?

Start by washing the bottles in warm soapy water, then rinse the soap well with warm water.

Pour boiling water from your kitchen kettle into your canning pot. Using tongs, place the warm bottles carefully inside the pot of boiled water with their openings facing down to make it easier when taking the bottles out of the canning pot later. Make sure the bottles are filled with water inside and covered with at least 1 inch of water on top. Add more boiling water to the pot, if necessary.

Bring the water in the canning pot to the boil, cover the pot with a lid, and set a timer for 10 minutes. Start timing from the moment the water has reached a full boil. If the water is boiling too vigorously, reduce the heat until it comes down to a more gentle but full boil.

Dip the bottle caps in boiling water to sterilise them if they are not attached. Use tongs, the water in the pot will be very hot. When the time is up, turn the heat off and leave the water in the stockpot to cool for 10-15 minutes.

Take the empty bottles out of the water with your tongs. Once again, be careful not to burn your hands. Place a tea towel on the bottom of a deep heavy pot and arrange the bottles turned upside down inside. Cover with another clean towel to prevent dust from landing on them and keep them warm.

STEP 2: Pack the Delicate Rose petal syrup in the sterilised bottles

Make sure the bottles are dry inside and still warm before you start packing the hot syrup.

Pour the syrup into bottles with a funnel. Wipe the bottle rim and put the cap on.

Some jam makers question the need for hermetically sealing jams and syrups because they believe their high content of sugar helps to preserve them, but I prefer to process my syrups if I plan to store them for longer than a couple of months. 

STEP 3: Processing bottlED syrup

To process bottles of syrup, pour boiled water from your kitchen kettle into your canning pot. Using tongs, lower the packed bottles into the hot water. If necessary, add more boiling water to cover the bottle with at least 1 inch of water on the top.

Place the pot on the hob and bring the water to a full boil. Cover the pot with a lid and boil for 5 minutes. Set the timer from the moment the water has reached a full boil. If the water is boiling too vigorously, reduce the heat until it comes down to a more gentle but full boil.

When the time is up, turn the heat off and leave the bottled syrup in the hot water for 10-15 minutes to cool.

Take out the sealed bottles of syrup using tongs. Secure them upside down inside the deep heavy pot lined with a tea towel and leave them to cool overnight.

Store the syrup in a cool dark place.

PIN IT FOR LATER!

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