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Rose Cordial

Published Wednesday, 23 March, 2011 By

144 votes


  • 1 litre of cold water
  • 250g of plain white caster sugar
  • 1 handful of rose petals
  • 2 tablespoons of honey (australian honey is best as it has a rich, velvety flavour with subtle fruity notes)


Carefully chop up the rose petals into small pieces - they should feel a little sticky around the edges.
Place the rose petals into a large pan.
Pour in the water.
Add the caster sugar, and stir until the sugar has mostly dissolved.
Turn your hob on to an orange flame (a low setting).
Place the pan onto the hob.
Gently stir the mix.
After a couple of minutes (or when the mixture is just starting to warm), pour in the honey.
Continue stirring.
After about 10 minutes, turn up the temperature up to blue flame (highest setting).
Continue stirring, but a little gentler.
Just before the mix has boiled, remove from the hob.
Turn the hob off.
Carry on stirring the mix for several minutes.
Once the mix has cooled, take a look at it. It should be almost clear, with a golden tint and the rose leaves should be broken down.
Pour the cooled cordial into a bottle, or some glasses.
Drink within 1 week.



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