Rose Preserve
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g fine white sugar
- g rose petals
- dl water
- lemon
- breton
Instructions
- Trim May-rose petals, then rub and crush them with 200 g sugar and the juice of half a lemon to a near paste.
- Dissolve the remaining sugar in the water and add the petals.
- Boil until the syrup just begins to stick between the fingers (not threading).
- Optionally color with breton before removing; pot when cold. For softer petals, pre-boil them five minutes and pound in a mortar first.