This was a popular feature from Robin Harford’s blog last year on how to make this seasonal treat.
“My current favourite tasting rose petal is that of ‘Rosa rugosa’ aka Red Japanese Rose which not only smells heavenly, but tastes extraordinary. Chances are you’ve walked by it many times. It’s the rose with the massive hip, and is usually found in urban spaces”.
1 clean jar with screw top lid.
1 jar of light, clear honey.
A tub of Rosa rugosa petals.
Finely chop the rose petals, the put into your empty jar and pour over the honey.
Stir well, then allow to sit on a windowsill in sunlight. The petals will all rise to the top, so when they have, add more carefully stirring them in. You might think you have filled the jar up, but keep adding more until the honey and rose petal mixture is nearly over flowing. Cap and return to the windowsill. Add more petals if there is honey showing as the petals try and separate. It’s all a guesstimate with this recipe.
Leave for a few weeks and then use on hot buttered toasted tea cakes or just plain toast. Stir into porridge, or for the wild and free, drizzle over your lovers body and indulge