Sitting on a goldmine

I live next to a secret garden. It's actually an overgrown lot but it was once a meticulously maintained garden with vintage roses, dahlias and wisteria that once graced the pages of Pacific Northwest Magazine and House Beautiful (really). It originally belonged to the owners of my home but they sold the lot and my house separately. There was to be a small home build and much of the garden was to be preserved. That was three years ago. Those plans were scratched and the owners of the lot moved north. Three years can do a number on a garden that is not maintained. One can barely find the paths that wind their way through. But this morning as I fingered through my cookbooks, I realized what I had; what I'd been ignoring all these years. I had appreciated the beauty of the blossoms, the greenery, the scents and the privacy of a secret garden next door but I hadn't thought of the culinary uses. Until this morning, that is. 

So I took to the garden (okay, I know its not my property but no one is using it) with a bag and my dog, Rico. We forged our own path collecting about ten different varieties of rose petals; some big, some small, and all fragrant. I carefully rinsed them, removed any visible creatures and placed them in a large pot with some sugar and water. The result was a sweet infusion of the goldmine that I've been sitting on and it's as good or better than any rose petal syrup I've ever had. 

Rose Petal Syrup

This syrup will make a fantastic co-star in strawberry jam as well as highlighting a champagne cocktail. Make sure your roses are unsprayed. 

Adapted from countless simple syrup recipes. 

2 cups water

2 evaporated cane juice

8 cups rose petals

1. In large stainless steel or copper pot add water and sugar. Heat on medium high heat to dissolve.

2. Add rose petals and simmer, stirring occasionally, for about 20-30 minutes. 

3. Remove from heat and let sit for about 30-60 more minutes or until desired flavor is reached. 

4. Strain syrup through a fine sieve. Discard petals.

5. Pour syrup into very clean or sterilized jars. Refrigerate for 3-6 months. You can also process by the water bath method according the the jar manufacturers instructions and keep in your pantry for up to a year. 

Yield: About 1 quart

Time: 60-90 minutes

super yum