May is the month of roses, and in many gardens we can admire the colors and freshness of these flowers. The rose syrup recalls the days when he was one of the drinks prepared by housewives in many European countries; in Italy it is a typical recipe in the Liguria area .
Since ancient times rose syrup has been considered as one of the best tonic drinks not only for its delicate taste but also for the benefits of rose petals . The latter, in fact, act as sedatives and relaxants for our body.
The benefits of rose petals
Rose petals are essentially a natural antibacterial and thus contribute to the purification and well-being of the skin. In addition, the petals contain large amounts of vitamin C , which in turn is a powerful antioxidant.
This important vitamin helps treat the damage done to the provoked cells, such as those caused by long exposure to the sun . To avoid this, it is possible to dip a dozen petals in 100 milliliters of water: many studies, in fact, show that “rose water” helps in the prevention of sunburn.
The roses, therefore, are perfect for those who have sensitive skin, because even the sugars contained in the petals create a pleasant sensation for the skin.
It is no coincidence that they are used in folk medicine to detoxify and relieve the entire body, fighting stress for better spiritual and mental tranquility.
The expert’s voice
“The infusion and rose syrup are fortifying toners for the lungs and perform a tonic action on the whole organism: I recommend the infusion and syrup, in particular, to the inhabitants of the metropolis who are worried about the conditions of their respiratory system , to convalescents and the elderly. The frail children will receive valuable help to overcome certain crises of growth “( Maurice Mességué , Il mio erario, 1983)
Ingredients for rose syrup
- 350g untreated or organic rose petals .
- 1 liter of water.
- 350 grams of organic sugar
- 350 grams of organic cane sugar.
- half organic lemon.
- Boil the water in a pot with the sugar and the yellow part of the lemon peel.
- When the sugar has melted, add the petals broken at the time and cover with the lid and leave to infuse for 24 hours. (We have recommended less sugar because we do not appreciate a syrup too sweet, but there are those who put the same weight of water and sugar)
- Drain and filter by gently pressing the petals to extract all the scent of the roses.
- Bring it back to the boil and immediately store in jars sterilized in the cool and dark to preserve the color and scent.