This delicious cordial is so easy to make and fast too. Keep those wonderful rose flavours to use as cordial, for cocktails, to add to desserts, even to add to vinegar. Herbalists say that rose flavour lifts the spirits, I love it. The recipe starts with notes on sterilising equipment – just to keep you safe. 😊 Rose Petal Cordial – makes 1.7 Litres
• 150g well scented rose petals
• 1 litre water
• 1 kg sugar
• 1 lemon zested and sliced
• 35g citric acid
• Screw topped bottles.
Always use sterile equipment, check out the best method for you.
Different ways to achieve this are:
• chemical steriliser e.g. Milton,
• microwave wet for 2 minutes,
• heat in the oven at 125 degrees C for 10 minutes,
• boiling for 10 minutes.
First sterilise a large plastic food container and a stirring spoon. Then boil the water and pour it into the container, add the sugar and stir until dissolved. When warm – but not steaming, add the lemon zest, sliced lemon, rose petals and citric acid. Stir, then cover the container with a lid or tea towel.
Stir twice a day for two days with a very clean spoon (pour boiling water over it – this will remove germs).
After two days the cordial is ready to bottle. Sterilise a large jug, a funnel, bottles, and a muslin cloth (or fine sieve).
Strain the cordial through the muslin in to the jug. Then using the funnel fill the bottles and screw down the caps.
The cordial will keep for up to a month in the fridge or will freeze well.
This year we have developed a new recipe and it beats all the other Nettle Beer recipes we have tried. It is important to pick good quality Stinging Nettles Urtica Dioca just 5cm tips and none with flowers (look like little catkins). They are starting to flower now in June, so look for those in shady places where they are a little behind.
225g fresh nettle tops
2L plastic bottle of spring water
100g dark muscovado sugar
Juice of 1 lemon – strained
5g white wine yeast
Day 1 Put the water and nettle tops in a large pan and bring to the boil, cover and simmer for 20 minutes. Save the bottle for later. Put the sugar in to a large bowl or fermenting bucket, then strain the nettle liquid, through a sieve lined with muslin, in to the bowl. When the nettles are cool enough gather up the corners of the muslin and squeeze to extract as much liquid as possible. Stir to dissolve the sugar and leave to cool. When the liquid is at room temperature (approx. 17-21 degrees C) add the lemon juice and stir, then sprinkle the yeast on to the surface. Cover the bowl or bucket with a clean tea towel and keep it out of direct sunlight but at room temperature for 3 days.
Day 4 Now using a funnel lined with clean muslin transfer the nettle beer in to the 2litre plastic bottle that had the water in, leave 3cm of space in the top of the bottle before screwing the cap on tightly. Store in a dark cupboard for 1 week burping the bottle daily,
Day 11 Transfer the bottle to the fridge and store for a week.
Day 18 Woo Hoo it’s ready. You can drink it straight away or save it for up to 6 months. We like it with a splash of lemonade. Don’t worry if the beer is a bit cloudy but pour carefully so that any sediment remains at the bottom of the bottle.
The recipe for this gorgeous liqueur is based on Emily Han’s Hawthorn and Rose elixir in her wonderful book ‘Wild drinks and Cocktails’, (We have a competition to win a copy on our previous blog post! http://gvwy.io/23a9bw8 ).
We love recipes that can be adapted to work with what is available and substituting Rosehips for Hawthorn haws works a treat!
To make an extra special long drink we have added the elixir to a glass of fizz.
Guess what we are drinking on Christmas day!
Hip and petal Elixir
400g Dog rose hips. (Any red rose hips will do)
6g Well scented dried Rose petals
2 Green cardamom pods, cracked
170g runny Honey
1 Vanilla pod, split
Put all the ingredients in a large jar and give it a good stir to dissolve the honey. Make sure all the bits are tucked below the liquid level and put the lid on. Store in a cool dark place for 1 month, checking every now and again that the solid ingredients are still submerged.
After 1 month strain through a very fine sieve and bottle. Use within 1 year.
To make the Rose elixir Royale, put 1 large tablespoon of elixir into a champagne flute and top up with champagne or prosecco.
The taste of Elderflower champagne will always remind me of warm summer evenings spent with good friends and good food. Here is a new twist on that old favourite, adding the delicate scent of roses along with a blush pink tint.
Rose petal and Elderflower champagne. Simple to make and full of the tastes of summer plus it’s ready to drink in 2 weeks!!! Plan your August party now and get picking.
1 pint of well scented rose petals ( I used the Japanese rose )
4 tbsps white wine vinegar
Boil half the water in a large pan and dissolve the sugar into it. Pour in to a large clean bucket and top up to make 8 litres. Cool until it reaches 40 degrees C, then add the elderflower heads, rose petals, vinegar, the juice of two lemons and two sliced lemons. Cover with a cloth and leave for two days, stirring twice a day with a sterile spoon. On day 3 sterilise a muslin cloth or straining bag and a large jug. Strain the champagne in to the jug squeezing the mixture to extract as much liquid as possible. Pour into screw topped bottles – we use plastic fizzy water bottles. As the champagne ferments the pressure inside the bottles will build up. In order to prevent explosions we recommend that you check the bottles daily and release a little pressure if the bottles swell.
The champagne will be ready to drink in two weeks.