Carrisa and I gather roses early in the morning before the sun gets hot. We pluck the petals from each rose and pack them loosely into jars. We fill the jars with local raw honey and stir it with a chopstick to take out any air bubbles in the honey. Then we screw a lid on tightly and turn the jar over once a day for about a week. Sometimes we open the jar and stir the honey with a chopstick. This is a good opportunity to taste the honey. After about a week, when the honey is fully infused with rose flavor, it is ready to eat. You can either leave the rose petals in the honey or you can strain them out depending on your personal texture preference. Some varieties of rose petals are so delicate that they nearly dissolve in the honey.
We made three batches of rose honey. We made rosa rugosa alba rose honey, double delight rose honey, and the unknown rose honey. As each variety of rose imparts its own unique flavor and color to the honey Carrisa and I decided to have an afternoon tea/honey tasting party. We both liked the unknown rose honey best. It has a delicious peachy-rose fragrance and favor. The unknown rose honey petals come from an old bush that my grandmother planted so long ago that nobody remembers the name.
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| Double Delight Rose Petals |
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