| 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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