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rose-syrup-msg - 8/16/07


Making rose syrup. ItŐs uses. Period references. Modern sources.


NOTE: See also the files: rose-water-msg, roses-art, rose-oil-msg, Roses-a-Sugar-art, herbs-msg, cook-flowers-msg, seeds-msg.





This file is a collection of various messages having a common theme that I  have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I  have done  a limited amount  of  editing. Messages having to do  with separate topics  were sometimes split into different files and sometimes extraneous information was removed. For instance, the  message IDs  were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make  no claims  as  to the accuracy  of  the information  given by the individual authors.


Please  respect the time  and  efforts of  those who have written  these messages. The  copyright status  of these messages  is  unclear at this time. If  information  is  published  from  these  messages, please give credit to the originator(s).


Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



Date: Wed, 15 Jul 1998 16:49:14 EDT

From: LrdRas  at aol.com

Subject: Re: SC - Rose Petal Liqueur


mfgunter  at fnc.fujitsu.com writes:

<< I'm sure it makes little difference in taste what roses you use. >>


This is an inaccurate statement. The roses used for flavoring are called

species roses and are totally different than the hybrid teas which most people

have in their gardens.


Hybrid teas have very little scent while species roses sometimes have an

overwhelming scent. Also teas usually bloom throughout the season while

species roses bloom all at once and are done for the year. In modern

manufacturing the leaves of the rose geranium are more oftentimes than not

used to produce "rose oil" because their scent is far more "rose-like" than



The Rosarium in Colorado is an excellent source for species roses. Some of

their varieties date back to the Roman empire.


A'aql (pronounced Ras)



Date: Tue, 22 Dec 1998 16:23:20 -0600

From: Helen <him  at gte.net>

Subject: Re: SC - Re: Honey recipe/syrup of roses




I am not sure how old this is but it looks like it might be the syrup of




Date: Sun, 27 Dec 1998 22:32:08 EST

From: THLRenata  at aol.com

Subject: Re:  SC - syrup of roses


Brenna writes:

>> I've heard that you can buy rose syrup. Unfortunately, all I can find is

rose water.  Anyone know where I can buy the syrup?<<


Rose syrup can be found (at least in the L. A. area) at most supermarkets in

the Middle Eastern food aisle. Middle eastern and Indian groceries also have



The commercial syrup has artificial color and citric acid (vitamin C) added to

it, which makes it quite nasty IMO.  I make a rose syrup and lemon toddy to

fight colds and the commercial stuff makes it come out the most incredible

(and inedible) shade of hot pink.



Barony of Altavia

Kingdom of Caid

Los Angeles, CA



Date: Tue, 16 Feb 1999 13:42:19 EST

From: melc2newton  at juno.com

Subject: SC - eggs in moonshine- close but OOP recipe


In my desire to get away from Feb. weather, I hit the gardening books

(like I do every year this time) in the library , and came up with a good

one. If you haven't seen _The Scented Garden_ by Rosemary Verey, you may

well want to. She covers roses, herbs,  shrubs, seems like every plant

that has a decent scent, including their histories, growing instructions,

and recipes.


The one that really caught my eye was "eggs in moonshine"  which she

adapted form Kirby Hall "Receipts" of about 1650.


Heat 500ml/2 cups of rosewater in a shallow saucepan and add 250g/1 cup

sugar. Boil to dissolve the sugar. Take eight eggs and separate the yolks

from the whites. Poach the yolks in the rose water syrup until they are

firm. Arrange them on a flat dish and pour the sweetened rose water over

them. Cool in the refrigerator and serve with bread and butter with

chopped lemon balm used as a garnish.


I thought that this would make a good first course, or, even better a

dish for a high tea type meal.



who is planning some flower gardens, but we'll see how far we get this

year! :)


Oakheart, Calontir

Springfield, Mo



Date: Thu, 20 May 1999 02:05:48 EDT

From: Korrin S DaArdain <korrin.daardain  at juno.com>

Subject: Re: SC - Rose Syrup


On Wed, 19 May 1999 01:08:25 -0000 Dottie Elliott <macdj  at flash.net>


>I have a friend who is looking for rose syrup to make cordials. Does

>anyone know what type of store I could suggest she find to buy this





Hope this helps.


Korrin S. DaArdain

Kitchen Steward of Household Port Karr

Kingdom of An Tir in the Society for Creative Anachronism.

Korrin.DaArdain  at Juno.com



        Rose Soda

        Adapted from The 'Libre de Diversis Medicinis' in the Thornton

Manuscript (MS. Lincoln Cathedral, A.5.2). Edited by Margaret Sinclair

Ogden. Published for the Early English Text Society by Humphrey Milford,

Oxford University Press. Amen House, E.C. 4. England. 1938. Text circa

early 1400 CE. Page 60. Posted by "Crystal A. Isaac" <crystal  at pdr-is.com>

        "Rose Syrup: Tak an vnce or twa of roses & sethe tham in water to

the ij partis be sothen in. Than clene it thurgh clathe & do suger

ther-to & sethe it to it be thikk as hony & vse as thu dose the tother."

        My interpretation: Take an ounce or two of roses and seethe them

in twice as much water until they are soft. The strain them through cloth

and add sugar. Reduce it until it is the thickness of honey. The use it

as you do the other (the honey?).

        Also adapted from: Anonymous. An Anonymous Andalusian Cookbook of

the 13th Century. A Complete Translation by Charles Perry of the Arabic

Edition of Ambrosio Huici Miranda with the assistance of an English

Translation by Elise Flemming, Stephen Bloch, Habib ibn Al-Andalusi and

Janet Hinson of the Spanish Translation by Ambrosio Huici Miranda. ©1992

by Charles Perry. Reprinted in A Collection of Medieval and Renaissance

Cookery Books by Friedman, David (Sir Cariadoc of the Bow) Published

privately. Page A-73

        "Syrup of Fresh Roses, and the Recipe for Making It Take a ratl

of fresh roses, after removing the dirt from them, and cover them with

boiled water for a day and night, until the water cools and the roses

fall apart in the water. Clean it and take the clean part of it and add

to a ratl of sugar. Cook all this until it takes the form of a syrup.

Drink an uqiya of this with two of hot water...."

        1 TB rose extract

        2 oz dried rosehips

        1 pound sugar

        water to one gallon

        Rose extract can be found at Indian grocery stores. Bring sugar

and rosehips to a gentle boil in 1 or 2 quarts of water until the

rosehips have given the solution a pleasant pink color. Skim out all the

pieces of rosehips (strain if necessary). Add water to one gallon. Allow

solution to cool to 70 degrees, and add rose extract and champagne yeast.

Stir. Bottle quickly. Allow to stay at room temperature for about 3-5

days then keep refrigerated.



Date: Fri, 21 May 1999 14:51:52 -0700

From: lilinah  at grin.net

Subject: Re: SC - Rose Syrup


>I have a friend who is looking for rose syrup to make cordials. Does

>anyone know what type of store I could suggest she find to buy this





Rose syrup is known as Sharab al Ward (at least in Lebanon). I've found it

it in Middle Eastern food shops.


Do read the label, though. Some are rather vividly artificially colored

(which i dislike and which some people are sensitive to), some may not even

be flavored with real roses(!!).


Here's a rose syrup recipe from

"The Complete Middle East Cookbook" by Tess Mallos


2 cups water

1 cup sugar

strained juice of 1/2 lemon

a few drops pink food coloring

1/3 cup rose water


1. Put sugar and water in a pan and stir over medium heat until dissolved.

Bring to the boil and add lemon juice.

2. Boil, without stirring, for 10 minutes, skimming when necessary. [Roden

(see below) says "until it coats the back of a spoon."]

3. Add colouring to syrup to acheive a deep pink - it will be lighter when

diluted later

[MY NOTE: personally, i'd leave this out - or add a vegetable colour]

4. Add rosewater and boil 3 minutes longer. Remove from heat, cool, bottle

and seal.

5. To serve, put 2 to 3 tablespoons syrup in a glass and fill with iced water.


[MY NOTE: how about adding a few brightly colored rose petals (that haven't

been sprayed with pesticides) to the glass?]


[MY NOTE: "A Book of Middle Eastern Food" by Claudia Roden uses a bit more

water and a bit less rose water]


Anahita Gaouri bint-Karim al-Fassi



Date: Wed, 07 Jun 2006 16:57:13 -0400

From: Johnna Holloway <johnna at sitka.engin.umich.edu>

Subject: Re: [Sca-cooks] Rose petal syrup

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>


Recipes S227-231 in Martha Washington's Booke of  Cookery

are for syrups of roses. Karen Hess includes a number of notes

for those recipes. Had you seen those?




Sharon Gordon wrote:

> Does anyone make rose petal syrup?  I'd appreciate any recipes or

> advice and also info on canning it.

>   Sharon


<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org