Rose Syrup with Seasonal Flowers

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Put the rose petals, severed hyssop blossoms, elderflower umbels and the lavender stalks in a larger glass with the water, close with a lid and place in a sunny window seat for about 4 weeks. Two days before further processing, add the lemon juice or a little citric acid.
Then strain everything through a sieve that has been lined with cheesecloth and bring to 70-80 ° C with the sugar. As soon as the sugar has dissolved, take the saucepan off the flame and do not boil. Fill the finished syrup into twist-off bottles or other containers and seal.
The rose as a remedy contains tannins, is astringent, tonic, fragrant, colored and stabilizes the skin and mucous membrane. But it should also help with mild heart pain and hay fever. The rose is particularly popular with women, not only because of its fragrance, but also because of its ailments. It is also said to relieve headaches and dizziness. Harvest time is in June, when it is in full bloom.

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