Moreover

Rose syrup


Question: what roses to make syrup?


Excuse me, a friend of mine made rose syrup (very good), when I said that I did it too I replied that we need suitable roses, could you tell me what kind of roses they want? I thank you in advance

Rose syrup: Answer: rose syrup


Dear Lucia,
rose syrup is a typical product of the mountainous areas near Genoa; in fact, in ancient times, rose syrup was prepared in most regions of central northern Italy. Since this is a traditional recipe, it does not involve the use of modern roses, hybrids or flowers, but botanical roses, or those that could be found in Italy even centuries ago. In ancient times, petals of dog roses were used for this syrup; when wrinkled roses were introduced into Europe, the petals of these quickly replaced those of dog roses, as the flowers are richer in petals, and even more fragrant and re-flowering, it was therefore easier to obtain many petals to produce syrup and jams . Still today there are companies in the Scrivia that produce and sell syrups of roses, and wrinkled rose petals suitable for preparing them. In fact, however, any rose petal can be used to produce jam and syrup, the important thing is that it is a biologically cultivated plant, and therefore free of insecticides and pesticides; this is because, while with the fruits we buy at the market to make jam we can wash them before preparing what we want, the rose petals must not touch the water before packaging, and therefore if they were treated with chemicals, we will surely find them in our syrup.
The important thing is therefore to find roses not subjected to chemical treatments of any kind, and choose flowers with fleshy and fragrant petals, to give a greater scent to the syrup. Even the eye wants its part, so the choice of intense colored petals will give us a more colorful and lively syrup. It would also be better to pick the roses at sunset, and avoid taking the petals where it has just rained, or in any case wet with water.