Desserts, sherbets, and syrups flavored with roses were very popular in the Ottoman period. According to Ottoman medicine, the scent of rose had a calming and soothing effect, and its essence has digestive properties. Therefore, beverages made with rose syrup were among the rarest and most popular beverages served in the Ottoman Empire.
- 400 g rose petals
- 2 l water
- 2 lemons, juice of
- 2 kg sugar
- Cut off the white parts of the rose petals with a pair of scissors, then gently rinse and transfer to a jar.
- Add 400 ml water and lemon juice to the jar.
- Tie the jar’s rim with a gauze cloth and then tightly cover with a lid. Place the jar in the shade and leave to stand for about one week. During this process, the roses’ color and scent will be released to create the extract.
- Remove the shriveled rose petals from the jar. Add 300 g sugar and stir and leave to stand for another week.
- At the end of the second week, add the remaining sugar and water. Thoroughly stir, strain and transfer to bottles.
- If you want to serve as a sherbet, add 1/4 glass of syrup to a glass, then add water and ice cubes.
- Rose syrup can be stored in the refrigerator for a long period.