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Hybenrosesirup – lav en nem og hurtig rosensirup af de velduftende roser. Lav en lækker rosensaft, drik den i te, lav dig en rose slush ice, brug rosensiruppen i mocktails og cocktails, eller i kager, sorbet og desserter. Find opskrifter, gratis print og inspiration til årets gang på danishthings.com #DanishThings #hybenrose #hybenrosesaft #hybenrosesirup #rose #roser #saft #rosensirup #rosensaft #sirup #blomster #spisnaturen Rose syrup - make an easy and quick syrup made from the fragrant roses of the rosehip. Make a delicious rose soft drink, a rose soda, drink it in tea, make yourself a rose slushie, use the rose syrup in mocktails and cocktails, or in cakes, sorbets, and desserts. Find recipes, free prints, and inspiration for the seasons at danishthings.com © Christel Parby - Danish Things #DanishThings #rosehip #rosesoda #RosehipRosePetalSyrup #RosePetalSyrup #rose #roses #petal #rosesyrup #soda #syrup #flowers #eatnature #RosehipRose #wildfood #wilddrink #danish #recipe

Easy rose syrup - a rosehip rose petal simple syrup

Course: Drinks, Syrup
Cuisine: Danish
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 110 g rosehip petals
Author: Christel Parby
© danishthings.com
Make a concentrated syrup from the fragrant roses.
The recipe is made so that you adjust the recipe according to the weight of your rose petals.
Print
Metric - US Customary

Equipment

  • Kitchen scale
  • Funnel
  • Wire sieve
  • Glass bottles
  • Atamon

Ingredients

Rose extract

  • 110 g rosehip rose petals - or other fragrant roses
  • 1500 g boiling water

Concentrated rose syrup

  • 1350 g rose extract
  • 1350 g sugar
  • 15 g citric acid - 15 g is approximately 1 tablespoon

Instructions

Rose extract

  • Put your rose petals in a colander with large holes so that earwigs, spiders, and other bugs can crawl away.
  • Transfer the rose petals to a suitable pot - recheck the petals to avoid the remaining bugs.
  • Boil the water and pour it over the petals in the pot.
  • Bring to a boil and cook, stirring, for 10 minutes - this is where you can fish out any bugs you may have overlooked.

Concentrated rose syrup

  • Strain the rose extract into a bowl, squeeze as much liquid out of the roses as possible, and save the rose petals for other projects like preserves, jams, cakes, etc.
  • Clean the pot to remove any rose petals before weighing the liquid.
    Weigh the liquid, and add a little water, if you lack rose extract.
  • Use the same amount of sugar as you have rose extract – always use a scale.
  • Measure out your citric acid.
  • Put it all back in the clean pot and bring it to a boil.
  • Cook for a minimum of 5-10 minutes – longer if you want a thicker syrup.
  • Pour the boiling syrup into sterilized Atamon* rinsed glass bottles so you can store the syrup OUTSIDE the fridge.
    Open bottles of syrup are stored in the refrigerator.
  • The concentrated rosehip syrup has a long shelf life because you make it in a 50:50 sugar and rose extract ratio.
    It will keep for at least six months - longer stored correctly.

Notes

The concentrated rose syrup can be used immediately to sweeten your tea.
Drink it chilled in:
  • drinks – with or without alcohol
  • sodas - mix with water or sparkling water
  • your cold-brewed tea
  • a slushie
Use your rose syrup on yoghurt, fruit or pancakes in sorbet, ice cream...
Use the rose syrup in Italian meringue - or instead of syrup in cakes and cookies.
You can also use rose syrup in your homemade salad dressing and marinades.
You can make the cooked rose petals into compote, add them to a strawberry-rhubarb jam or use them in muffins and cakes.
* Atamon is a Danish product for the preservation of food and beverages.
The active ingredient in the product, sodium benzoate, inhibits the growth of moulds and yeasts and some bacteria but works best in acidic environments.
Sodium benzoate is produced synthetically but is found naturally in, e.g. cranberries and lingonberries.
The substance is approved for preserving both food and care products.

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Bruger du US Customary, vær opmærksom på, at opskriften er lavet metrisk, og omregnet via et plugin.
If you use US Customary, remember that the recipe is made using Metric and converted via a plugin.