Küchenlatein

This week its Kalyn's turn to do the recap of her Weekend Herb Blogging .

Last year we spent our holidays in Scotland. I was delighted with all the roses in the tiny front gardens and their beautiful fragrance.


At home I dreamed about my own red Austin roses in my garden and here they are:


If you open a window, the nice smell comes into the house.


I don't have enough blossoms on my own, so I used the fragrant roses from my neighbour to prepare a

It taste as it smells: roses and the whole house is sweet with roses.

-==== REZKONV-Recipe - RezkonvSuite v1.2

Title: Rose Petal Champagne Jelly
Categories: Preserving, Jelly
Yield: 1 Recipe

=========================== ROSE MASH ===========================
175 grams Petals from fragrant roses
250 grams Preserving sugar 2:1

============================= JELLY =============================
500 grams Rose mash (all of above: add water and a splash of lemon juice to 500 g)
3/8 liter Champagne or sparkling wine
1/8 liter Rosé wine
750 grams Preserving sugar 2:1
1 pack Vanilla sugar

============================ SOURCE ============================
http://members.aol.com/vdrbremen/Rezepte/
-- Edited *RK* 06/14/2006 by
-- Ulrike Westphal @Küchenlatein

rose mash:

Wash rose petals carefully and give into a bowl. Add the preserving
sugar, mix and pass through a meat mincing machine. Add a splash of
lemon juice and water to 500 grams.

Jelly:

Give all ingredients into a large saucepan. Constantly stirring
bring to a boil and boil bubbly for 4 minutes. Pour into hot
sterilized twist-off jars.

=====

Tagged with: whb
weekend herb blogging at Kalyn's kitchen