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Rose Recipes

Spring Tea Tonic

This recipe was sent to me by Katja. It is used as a booster in the spring (in addition to fertilizer), providing growth and stronger stems. I have heard that some Rosarians have confessed to using this once a month.

  • 10-12 cups alphalfa meal (pellets from a feed store are ok too, easier to find and cost less)
  • added to 30 gallons of water, use a 32 gallon garbage can with lid,
  • Seep this 4-5 days.
  • Then add 1/2 cup chelated iron and 2 cups Epson salts.
  • Use 1 gallon for each bush.

Home-made Pest control

  • Take a quart of hot water (about baby bathwater temperature)
  • add 3 drops of a liquid soap, not detergent.
  • Swirl it gently to mix
  • add 3 drops of cooking oil and swirl again.
  • Spray the leaves (bottom and top) until they are dripping wet.

Rose Vinegar

Steep petals in white wine vinegar for 2 weeks in a warm place out of direct sunlight. Cook with rose vinegar or use as an astringent wash for the face body.

Rose Petal Jam

  •  1/2 lbs. rose petals
  •  1 & 1/4 cup of sugar
  •  3 tbs. organic lemon juice
  •  3/4 lbs. raw, unfiltered honey
  • Simmer petals in a small amount of water until tender. Add the sugar, honey and the lemon juice and cook gently until this mixture is a thick syrup consistency.
  • Allow the mixture to cool a little, then pour it into sterile canning jars and seal.

Rosehip Tea

Make an infusion of rosehips with a pinch of cloves, cinnamon and a slice of lemon.

To make an infusion, add 1 cup of boiling water to 1 ounce of herb. Do not boil the herb in the water. That's how you make a decoction...

Strain herbs out and serve the "tea" to restore and stimulate your vital energy.

Rosehip Syrup

  • 1 & 1/4 cup of boiling water
  • 1/4 lbs. rosehips
  • 1/2 cup raw, unpasteurized honey
  • Pour boiling water over the rosehips, cover and leave to steep until it is room temperature. Strain the mixture in to a sauce pan, add honey add heat slowly to bring the liquid to a boil. Simmer gently until it thickens to the desired consistency. Cool and bottle.
  • Use this syrup as a topping for cake, ice cream or with other items of your choosing. Mixes well with sparkling water for a delightful beverage! Also does wonders for a sore throat.

Rose Water Mouthwash

Mix equal parts of rosewater and tincture of myrrh (Commiphora mol mol) for an alternative to OTC mass-marketed "green stuff".

Candied Rose Petals

  • Begin by slightly beating one egg-white in a small bowl. Sprinkle a layer of sugar on a small plate. Dip the rose petals first in egg-white, then in sugar so they are coated on both sides.
  • Dry these confections on a rack. Store the candied petals on wax paper, each layer separated by a paper towel or piece of cheesecloth.
  • Use these on candy trays, as a garnish for fruit cups, as a decoration on cakes and pies or to adorn a serving platter for a special meal.

Rose Petal Punch

  • A handful of strongly scented rose petals will delicately flavor a punch for a summer evening.
  • 2 - 3 hours before you wish to serve the punch, put a good handful of fresh, scented rose petals into a mixing bowl. Sprinkle a tablespoon of sugar over the roses and pour over it a large bottle of sparkling wine or apple cider along with the juice of one lemon. Chill.
  • When ready to serve, strain off the liquid into a punch bowl and add additional fresh rose petals and any berries in season. Serve in tall glasses.

Kathreen's Rose Petal Ice Cream

  • 2 cups heavy or whipping cream
  • 4 scented deep crimson rose heads
  • 2 large brown eggs
  • 3/4 cup sugar
  • 2 tsp. honey
  • a pinch of ground cardamom or seeds from a few pods
  • 1 cup milk
  1. Put the cream, milk cardamom and rose petals in a saucepan and bring to just below the boil. Remove from heat, cover and leave to infuse until cool.
  2. Whisk egg yolks in a mixing bowl until light and fluffy, 1-2 minutes. Whisk the sugar and honey a little at a time, then continue whisking until completely blended.
  3. Strain the rose-infused milk into the egg mixture and return to the sauce pan or a double-broiler. Cook very gently until slightly thickened, but do not let it boil.
  4. Chill this mixture (custard now) and then freeze or process in an ice cream maker. Store in the freezer.

* Before adding custard mixture to the ice cream maker, I like to add a little rose water and fresh rose petals minced lightly.

***If you have any recipes you would like to see added to my web page, please feel free to e-mail them to me.