INGREDIENTS

INSTRUCTIONS

Gather about 2lbs. of scented petals before they fall. The fresher the
better. The actual ratio of Roses to water depends on the color and
fragrance desired. You can start with about 2 cups of rose petals
firmly packed to a litre of water. Place in an enamel saucepan or
preferably earthenware pan. Cover wih cold soft water (preferably
rainwater). Bring almost to a boil. Let cool. Strain. Be careful not
to scorch. Red Roses cause the water to turn a pale pink.  Other
color roses turn the water a brownish yellow muddy color. The water
will remain scented for a good two days. Refrigerated it lasts longer.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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