This summer, why not sip a rose lemonade accompanied by delicious homemade cookies?
Rose syrup is a versatile and delicious ingredient that adds a unique touch to your recipes. Made from rose petals, this syrup is not only a delight for the taste buds but also a source of antioxidants and vitamins.
Edible roses: a natural ingredient with multiple benefits
Roses are not just beautiful flowers to decorate your home or garden; they are also edible and offer a delicate, fragrant flavor. Edible roses are rich in vitamin C, antioxidants, and other compounds beneficial for health.
They can be used in many recipes, such as jams, cakes, teas, cocktails, and, of course, rose syrup. Why not make homemade mochis flavored with rose?
Benefits of rose syrup
Rose syrup offers many health and wellness benefits, thanks to its natural components and healing properties.
According to a study published in the Journal of Food Science and Technology (Boskabady et al., 2011), roses are rich in antioxidants, particularly flavonoids and anthocyanins, which help fight free radicals and reduce inflammation in the body. Antioxidants are essential for preventing cellular damage and combating premature aging.
Rose syrup is also known for its soothing properties. A study published in the Iranian Journal of Basic Medical Sciences (Shafei et al., 2013) revealed that rose extracts have an anxiolytic effect and can help relieve stress and anxiety. The delicate and fragrant aroma of roses also promotes relaxation and emotional well-being.
Furthermore, rose syrup possesses antibacterial and antiviral properties. A study conducted by the University of Tabriz in Iran (Fazeli et al., 2012) demonstrated that rose extracts have inhibitory effects on the growth of various bacteria and viruses. This makes rose syrup an ideal ingredient for strengthening your immune system and maintaining good health.
Rose syrup in cooking
Here are some ideas for using rose syrup:
Rose Syrup
Ingredients
- 100 g of rose petals (ideally dark red, they have more flavor)
- 500 ml water
- 500 g of sugar
Procédé
- Boil the petals in water over medium-high heat, covered, for 20 minutes
- Strain
- Add the sugar and mix until dissolved
- Bring to a boil over high heat, then reduce to medium heat and let simmer for 10 minutes
- Pour into an airtight container and let cool
