I am partial to a cup of rose flavoured tea, add rose water in some of my cooking and I particularly like my Sirop de roses (Rose syrup, mine is made in Lebanon) which I sometimes use to give a pink tinge and rose flavour to some of my desserts: home made ice creams, panna cotta, stewed fruit compotes (especially rhubarb or figs, or pears) or fresh fruit salads.
The Old Foodie has been writing about rosewater again this week and this has reminded me about a recipe for making a rose flavoured liqueur.
I too am a lover of rose flavoured foods.
Rosolio di rose (Rosoliu in Sicilian) dates back to the 15th century and was a popular cordial, originally made from rose petals. By the 18th century it had progressively became an alcoholic drink and lemon become more favoured over rose as flavouring. The pink colour was likely to have been enhanced with cochineal.Many of the ancient Sicilian recipes use rosoliu as the generic name for liqueur, several of which are made with oranges, mandarins or lemons and some are sometimes flavoured and coloured with a little saffron.
There are recipes for making Liquore Di Rose (Rose Liqueur) – this has been popular in other parts of Italy and in other countries. Some of the recipes include other flavourings for example lemon peel, cloves or orange blossoms.
My zia Niluzza (who lives in Ragusa, Sicily) gave me this recipe for Rosoliu, a long time ago.
For extra flavour I use ½ cup of rose water (as part of the 2 cups of water) and a dash of rose syrup (coloured pink and it is sweet, therefore reduce the amount of sugar and a little cochineal. I will need to wait for a generous friend and the right season before I make my next batch, but I have thought about adding a little grated beetroot with the petals rather than using cochineal.
4 cups of rose petals from a highly scented rose (I used a black rose for mine)
2 cups very strong vodka or grappa (we cannot buy 95° spirit in Australia as they do in Italy)
2 cups sugar
2 cups of water
Place rose petals a clean jar, add alcohol, close and keep in a cool dark place for at least 2 weeks.
Prepare the sugar syrup: boil water and sugar. Cool.
Filter the alcohol mixture and add syrup. Keep it for least 3 months before using.
|Glass of filtered Rosoliu, bottle of Sirop de roses and the jar I use to make the Rosoliu.|
In some recipes the petals are left in the alcohol/syrup mixture and then strained at the time of serving. I left some petals in my last batch of rose liqueur and the petals partly dissolve and this is why you may notice a layer of sediment in the jar in the photo.