| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | Grigson | 1 | servings | |
INGREDIENTS
| 4 | lg | Or 8 small fully scented roses |
| 1 | Orange; zest of | |
| 1 | Dried chillies; (optional) (1 to 2) | |
| Up to 500 ml rice vinegar or white wine | ||
| ; vinegar | ||
| A clean 1/2 litre jar with non-corrosive | ||
| ; lid |
INSTRUCTIONS
1 Pull the petals off the roses and nip out their white heels. 2 Use to fill the jar, tucking in the zest and chillies and packing down. Pour over the vinegar, seal tightly and shake once or twice. Stand on a sunny windowsill for 3-5 days. Strain. 3 For a stronger perfume, put the petals of four more flowers, heeled, in the jar and pour over the strained vinegar. Leave tightly sealed on a sunny windowsill for three to five days. Strain again. Bottle and seal tightly and store in a cool dark place. Converted by MC_Buster. NOTES : Makes just under 500ml/16fl oz Recipe by: Sophie Grigson Converted by MM_Buster v2.0l.
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