Posts tagged ‘rose petal cordial recipe’

June 20, 2012

Rose Petal Cordial – Recipe

by Ciaran Burke

Roses, there is no other plant with so much symbolism attached to it, war of the roses, symbol of love and Shakespeare quotes… Roses in the garden can be a pain, not just the literal ache when a prickle, not a thorn,gets stuck in your flesh. Roses have prickles not thorns, thorns are modified shoots while roses have prickles that arise as modifications from the skin of the stem, the song by Poison “Every Rose Has It’s Thorn” is just botanically inaccurate! Roses are a pain because many of them get diseases such as rust, black spot and powdery mildew and can be really troubled by aphids (green fly).

‘Roseraie de l’Hay’

There are roses that have resistance to diseases and one group called Rugosa hybrids provides us with many cultivars that are robust and disease free, wind resistant and vigorous. Their flowers are often strongly fragrant and  produced in succession throughout the summer. Even when they get aphids they seem to be quite untroubled. Cultivars such as ‘Rosarie de l’Hay’  and  ‘Schneekoppe’ and ‘Blanc Double de Coubert’ are hybrids crossed with wild Rosa rugosa, they combine the ruggedness of the wild species but inherit refinement and beauty expected of a good garden rose. Although less of a pain in terms of care, they can cause literal pain, as there are few other roses have so many prickles along their stems. Ah well every rose has its… prickles.

Their fragrance can drift on the warm summer air, often when I smell roses I think of Turkish Delight. The sweet, a red coloured jelly flavoured with rose petals, that got me thinking…

Rose petals in water

So here we have Rose Petal Cordial, the rich and seductive fragrance of rugosa roses captured in a flavoursome cordial to enjoy at anytime.

Rose Petal Cordial Recipe


  • 12 flowers of a double rugosa rose eg. ‘Rosarie de l’Hay’
  • 2 Litre of water
  • 3 slices of lemon
  • 250g of Fruisana fruit sugar

Pulling away the petals, discard dis-coloured petals


  1. Remove the Rose petals from the flower stalks and put in a glass jar
  2. add the lemon slices and water
  3. Leave to stand for 48 hours in a cool dark place.
  4. Remove the lemons and cook petals and water in a saucepan.
  5. Add sugar as the water heats and continue cooking until boiling
  6. Sieve the liquid into sterilized glass bottles
  7. Allow to cool
  8. Dilute 1:10 cordial to water or according to taste.

We used some cordial to make rose jelly using carageenan seaweed. More on that later…

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