INGREDIENTS

INSTRUCTIONS

Fill a vessel with red rose petals and cover with water. Keep water just at
the boiling point, but do not boil. After an hour remove the petals and add
more petals.  Repeat this until it has the proper strength, then bottle.
For ROSE SYRUP: Take a pint of warm rose water and dissolve 2 pounds of
fine granulated sugar in it. A Turkish recipe recommends adding a few poppy
petals and a tablespoon of lemon juice, but it is not necessary to add
these ingredients. Some purists just like the roses and sugar. Bottle and
keep in refrigerator.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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