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Simple Rose Petal Fruit Salad :

Source of Recipe

Sunset Magazine-June,1999


List of Ingredients

1-1/2 cups blueberries, rinsed
3-1/2 cups sliced nectarines
1/4 cup rose petals, rinsed and drained
1/4 cup Johnny-jump-ups (stems picked off), rinsed and drained
2 tablespoons raspberry vinegar
About 1-1/2 teaspoons flower water
Salt (optional)




Recipe

how to:
-- Arrange berries and nectarines on a platter; sprinkle flowers over fruit.

-- In a small bowl, mix vinegar with rose flower water to taste.
Spoon evenly over salad. Season to taste with salt.





Rose flower water, or orange flower water.
Time Required: 1 hour preparation, plus several weeks steeping time
Here's How:

1. Use flowers that have not been sprayed with herbicides, pesticides, or insecticides.
2. Flowers should not be hybrid varieties as the smell and essence may have been bred out of them in favor of "showiness."
3. Pick blossoms early in the morning before the sun gets too hot, about 2 to 3 hours after sunrise.
4. Wash the blossoms and petals in cool water and rinse thoroughly to remove insects and dirt.
5. Macerate petals using a stone or porcelain mortar and pestle and let sit for several hours.
6. Place petals in a large glass jar with lid and cover with distilled water. Less is more. You can always add more later.
7. Let stand in the full sun for a couple of weeks. Check the scent. If it is too weak leave it in the sun for another week.
8. Strain the blossom water into several smaller sterilized jars with lids.
9. Store in a cool dark location such as the refrigerator.