Skip to main content

Featured

Hispanic Heritage Month Recipes

Happy Hispanic Heritage Month! Each year, from September 15 to October 15 Americans celebrate National Hispanic Heritage Month by sharing the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central and South America. Last year - 2021 was especially significant because it was the 200th anniversary of Costa Rican Independence from Spain. Here are a few traditional & unique Latin American recipes you may want to add to your menu: 

How to Tuesday - Rose Syrup


Beautiful blooming tea roses are such an inviting sight, they bring to mind images of beautiful gardens, picnicking and tea parties. 
Rose petals and rose hips are high in Vitamin C, and have been traditionally used around the world in a variety of ways. Uses range from oils, soap, and facial toners, to herbal teas, syrups and sweets. Rose flavoring is used most often in Middle Eastern, Persian, and South Asian cuisine in sweets such as baklava, halva, gulab jamun, ice cream, and Turkish delight. I think the first time I heard about using roses in food was as a teenager reading Laura Esquivel's Like Water for Chocolate. The main character, Tita, makes 'Quails in Rose Sauce' using roses gifted to her by Pedro, her unattainable love, the resulting meal brings out a vast range of emotions from it's diners. If you haven't read or seen the movie I would highly suggest it.
While I can't promise the same effects that Tita's Rose Sauce received, this unique rosy flavored syrup is sure to put a smile on your face and it's perfect for a number of different uses: iced tea, mixed drinks, and granitas. This syrup recipe is for about 12 oz.

Simple Rose Syrup

Simple Rose Syrup

Emily (Cooking for Kishore)


A Simple Rose Syrup that can be used to flavor cookie icing and mixed drinks.

Ingredients

  • 1 Cup Sugar
  • 1 Cup Water
  • 1 Cup Rose Buds, dried

Instructions

  1. Add the Water and Sugar to a pot, and stir gently while bringing to a boil.
  2. Once the sugar lower the syrup to a slow simmer add the dried rosebuds, stirring occasionally for 10 minutes.
  3. Turn off the heat and let the syrup and roses seep for another 10 minutes. After it has cooled a bit, strain into a clean glass jar. Store in the fridge up to a month.
Yield: 12 oz
Prep Time: 5 mins.
Cook time: 20 mins.
Total time: 25 mins.
Tags: how to tuesday, how to make rose syrup, rose syrup, simple rose syrup recipe

Stay tuned for a recipe using Rose Syrup!



Comments

Popular Posts