Want the rose to feed your SWEET TOOTH?
I found this ridiculously easy method of making a sugar roset from an old book on roses. I wondered what a roset was and then decided to find out by following the recipe. It said from Banker’s Herbal 1525, “Take new gathered roses and steep them right small with sugar, and put that in a glass 30 days, let it stand in the sun and stir it well, and mix it well together so that it may keep its virtue three years. The quantity of sugar and roses should be thus. In three pounds of sugar a pound of roses.”
What I got after trying this out was a lovely rose sugared syrup, perfect for a party or a special cake icing. muffins or even puddings etc.