Store the sugar in an air-tight container. Good for about 1 to 2 weeks. Sonnier's rose petal syrup makes a beautiful gift. In a 1-quart glass bowl (or measuring cup), bring water to a boil in the ...

Rose grower Isabella Devetta of Italy's Tuscany region makes a terrific rose syrup that captures the blossom's floral flavor. Devetta recommends her syrup as a topping for vanilla ice cream or as ...

Make the Rosé Syrup: Stir together rosé and sugar in a small saucepan. Cook over medium-low, stirring occasionally, until sugar dissolves, about 2 minutes. Let cool to room temperature ...

Harvest rose hips from unsprayed roses to make syrup and rose brandy. (Vern Nelson) It may be gray and cold outside but in my mind's eye there are Rugosa roses laden with fragrant flowers and ...

This recipe makes about 1 3/4 cups rose hip syrup, more than is needed for the doughnuts. The extra syrup will keep, covered and refrigerated, for up to 2 weeks. In a medium, heavy-bottom saucepan ...

Let cool while making the syrup. To make the syrup, put the sugar, rose water and 1 cup of water in a small saucepan and boil for about 5 minutes. Pour the hot sryup over the cake and let it cool ...

In a cocktail shaker filled with ice, combine reposado tequila, Cointreau, lime juice, mango purée, and spicy rose syrup. Shake until chilled on the outside. Strain cocktail shaker into coupe.

Patanjali exports this syrup not only within India but also to global markets like the USA, Europe, and Africa. The company's mega food park empowers local farmers who contribute to rose cultivation.