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CULINARY: Rose syrup
Rose syrup is an ancient and delicate product. It doesn't contain conservatives
or colouring.
Over the year it undergoes colour and odour transformations.
It's preparation is completely artisan ind takes place in a small laboratory
within the company. The roses are gathered early in the morning, exactly at
the moment when the odour is at its peak and then, in the laboratory the petals
are separated from the leafstalk and weighed. They're then boiled in natural
water, not containing calcium, which is poured onto the petals in such a way
as to cause an infusion; In this phase, the extraction of colour and odour takes
place, the petals are pressed in order to gain the extraction. Cane sugar and
fresh lemon juice is added and the mix left to boil. Then it's left to cool
for a period in stainless steel drums. The rose water is then ready to be bottled.
Production takes place between May and June which is the Rose's flowering season.
Average production is about 4500-500 250ml bottles. Besides the petal pressing,
done with a press, all the processes are manual. Rose syrup can be used to perfume
drinks and food; diluted in fresh water with a few drops of lemon added it becomes
a thirst quenching drink; a glass of fresh white wine becomes a delicate and
pleasing aperatif as does a fruit cocktail. It can also be added to warm tea.
It is excellent in Sorbets and in delicate flavoured ice-creams (like cream,
lemon and peach...) and can be used to give an aroma to cooked cream, yoghurt
and crepes.
It is best kept in a cool place, and above all, once opened it should be kept
in the fridge because dark, fresh places contribute towards the slowing down
of the transformation process.
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