This is another Greek traditional candy.Keep in mind that we must use semi-wild, eatable roses which we can find in gardens, free of insecticide. That kind of roses bloom the first days of May in Greece and most times have pink color.
- 350 grams of leafs from semi-wild roses
- 1 1/2 litre of water
- juice from one lemon
- 350 grams of water
- 1 1/2 kg sugar
- Cut the white part on the base of leafs. (Chose the most tender leafs from the very center of the roses)
- In a pot add 1 1/2 litre of water and when boils add the leafs.
- Boil for 2-3 minutes.
- Drain the water and pour the lemon juice on the leafs.
- Separate a bit the leafs by hand.
- In a pot add 350 grams of water and 1 1/2 kg of sugar. Place the pot on mild heat.
- Boil the syrup till the temperature raise up to 105-106oC or about 1 min. after the beginning of boiling.
- Remove from heat and placethe leafs inside the syrup.
- Wait 12 hours and boil again in low heat, until the leafs become transparent and lustrously.
The outcome is like a marmalade but not exactly, the syrup must not be such dense. By that way we keep spring’s perfumes in jars during the rest of the year. You can use this candy straight, on yogurt, inside cakes etc.
The absolut abbsense of additives, may increase the possibility for this particular candy to be crystalized more easily than others.
If that happens, you can boil it again with few water until sugar dissolves again.
Below you can see the type of roses we have to use.