Wild rose syrup
Do you know the wild rose of Québec? We all know that the European rose, with its complex aroma, has fascinated people since the dawn of time. It was (and still is) used extensively in perfumery.
However, the flower of the wild rose bush, found in Québec, is not to be discounted, neither in terms of smell nor in terms of flavor! It is indeed an edible flower. We pick the petals in July, which can be enjoyed fresh or dried to enjoy them all year round.
We suggest you make a very fragrant syrup that will take you no more than 15 minutes to prepare and will add a colorful and aromatic punch to your cocktails!
This recipe makes 1/2 cup of syrup, which can be used in 4 cocktails, using 1 oz of syrup per cocktail. Placed in a sterilized container, the syrup will keep for 2 weeks in the refrigerator.
Ingredients
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) lightly packed wild rose petals (about 1 sachet of 5 g)
- 1 tbsp (15 ml) of classic summer honey from Miels d'Anicet
- a little less than 1/2 cup (110 ml) of sugar
Directions
- Place the water in a small saucepan and bring it to a boil. Turn off the heat as soon as the water starts to boil and remove from heat.
- Place the petals into very hot (but not boiling) water and infuse off the heat for 10 minutes.
- Once 10 minutes have passed, return the pan to the heat, pour in the honey and sugar and heat over high heat until all the sugar crystals have dissolved and your syrup has a uniform texture.
- Filter, admire the magnificent color and enjoy!
Note: it is also possible, instead of filtering the syrup, to keep the petals and put it in a blender as is. It will then be necessary to filter it with a cheesecloth to remove the elements that remain solid. The syrup will then have a slightly more pronounced taste, but also a muted color, closer to antique pink than fuschia, and a cloudier appearance.
Sometimes, a little helper who appears in our recipe photos...
How to use the syrup?
Wild rose syrup is delicious in cocktails, but you can also pour it over vanilla ice cream, serve it with panna cotta or put it on plain yogurt with a little granola. Finally, it can be as simple as pouring it over your fresh berries with a little whipped cream!
