f using fresh rose petals, rinse 2 cups of edible rose petals with water. Trim away thetough white part of each petal.
If using dry rose petals, soak 3 cups of edible rose petals in water to cover for 2 hours,then drain.
Transfer fresh or reconstituted dry rose petals to a saucepan. Add 2 cups sugar,1/4 cup water, and 1 tablespoon lemon juice. Place pan over medium heat and bring to a
simmer. Let simmer for 20 minutes. Increase heat to medium and boil for 5 minutes, or until thickened. Let cool, transfer to an airtight container, and refrigerate until
needed.
If using dry rose petals, soak 3 cups of edible rose petals in water to cover for 2 hours,then drain.
Transfer fresh or reconstituted dry rose petals to a saucepan. Add 2 cups sugar,1/4 cup water, and 1 tablespoon lemon juice. Place pan over medium heat and bring to a
simmer. Let simmer for 20 minutes. Increase heat to medium and boil for 5 minutes, or until thickened. Let cool, transfer to an airtight container, and refrigerate until
needed.
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