I don't really like roses – it's the thorns! – but I fell in love with rose ice cream at a Greek ice cream shop in Savannah. It's pink, with elusive flavor. Then I tasted iced tea with rose syrup in New Orleans, & found a similar version here in Tallahassee. (The one in New Orleans had a handful of pistachios in the drink too.) Then I found a small blue jar of Rose Flower Water* in the refrigerator. I have no idea how long it's been there, but it's still effective in this recipe for rose syrup from Epicurious. They say put it on fruit, which I've done, deliciously. This time it's on Mom's sponge cake. I used more sugar –1 1/2 cups. Just pierce the cake with fork tines while it's still warm, & pour the syrup over.
*I think I got the Rose Flower Water in a drug store; I have faint memories... but you can find it at specialty groceries like Fresh Market, & probably at Mideastern shops as well.
- Rose Water Syrup
- 1 1/2 cups water
- 1/2 cup sugar
- 1 cinnamon stick, broken in half
- 1 teaspoon rose water
Boil water with sugar over medium heat until the sugar dissolves. Add cinnamon stick. Turn heat up to medium-high & boil until you have about 1 cup. Stir in rose water. I keep the syrup in the refrigerator in an old mayonnaise jar.
Read More http://www.epicurious.com/recipes/food/views/Fresh-Fruit-with-Rose-Water-Syrup-5878#ixzz0ztpfmjAo
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