Parfait amour or perfect love
Rose petals: handful (any true rose you like the smell of will do)
250ml white rum or eau de vie
Place the petals in a bowl with the alcohol, making sure they are immersed. Cover and leave overnight. Remove the petals (which will have lost all their colour) and keep the nicely pink liquor.
For raspberry syrup:
100g raspberries
75g sugar
Squeeze the raspberries through a sieve into a saucepan. Warm through gently and stir in the sugar until dissolved.
For rosehip syrup:
Either use rosehip syrup made the year before or take advantage (usually from July) of the Japanese rose's habit of producing hips and flowers at the same time. Or, of course, you can buy it ready made. One more possibility is the make the flower infusion now and wait for the hips to appear in the autumn.
150g rosehips
600ml water
150g sugar
Boil the rosehips in the water until they are soft. Gently squeeze them with a potato masher. Lay a muslin cloth in a saucepan and pour in the mixture. Gather the muslin at the edges and hang it over the pan to drip. You can gently squeeze it if you want but this produces a cloudier syrup. Simmer until it is reduced by at least a half. Stir in the sugar until it is dissolved.
Add your syrup to the liquor to taste – you will not need all that you have made but it is difficult to make syrups in smaller quantities. Bottle.
Perfect Love can be taken straight, with ice or in a cocktail. Or you could just dab some behind your ears.
Source: the guardian
web: https://www.theguardian.com/lifeandstyle/wordofmouth/2011/jun/15/how-to-make-parfait-amour
Rose petals: handful (any true rose you like the smell of will do)
250ml white rum or eau de vie
Place the petals in a bowl with the alcohol, making sure they are immersed. Cover and leave overnight. Remove the petals (which will have lost all their colour) and keep the nicely pink liquor.
For raspberry syrup:
100g raspberries
75g sugar
Squeeze the raspberries through a sieve into a saucepan. Warm through gently and stir in the sugar until dissolved.
For rosehip syrup:
Either use rosehip syrup made the year before or take advantage (usually from July) of the Japanese rose's habit of producing hips and flowers at the same time. Or, of course, you can buy it ready made. One more possibility is the make the flower infusion now and wait for the hips to appear in the autumn.
150g rosehips
600ml water
150g sugar
Boil the rosehips in the water until they are soft. Gently squeeze them with a potato masher. Lay a muslin cloth in a saucepan and pour in the mixture. Gather the muslin at the edges and hang it over the pan to drip. You can gently squeeze it if you want but this produces a cloudier syrup. Simmer until it is reduced by at least a half. Stir in the sugar until it is dissolved.
Add your syrup to the liquor to taste – you will not need all that you have made but it is difficult to make syrups in smaller quantities. Bottle.
Perfect Love can be taken straight, with ice or in a cocktail. Or you could just dab some behind your ears.
Source: the guardian
web: https://www.theguardian.com/lifeandstyle/wordofmouth/2011/jun/15/how-to-make-parfait-amour