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ROSE PETAL PRESERVES
•
3 cups fresh rose petals
• 2 cups water
• 8 cups sugar
• 1 Tablespoon lemon juice
Wash rose petals in cold water. Drain, place in a pot and cover with 2 cups cold water; bring to a boil. Strain liquid into a second pot, setting aside petals for later use. Add sugar to liquid and boil into a thick syrup. Add lemon juice. Return petals to the syrup and cook for 20 minutes on a low flame. Pour into jars, seal tightly, but do not store in the refrigerator. Offer with puris or use in half moons.
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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