Rose Petal Spoon Sweet
A fragrant, traditional Greek spoon sweet made from fresh rose petals, slowly cooked in a light syrup until tender and glossy.
- Prep30 min
- Cook1h
- Total1h 30m
- DifficultyMedium
- Servings4
This rose petal spoon sweet is a classic Greek preserve, perfect for spooning over yogurt or ice cream, or simply enjoyed on its own. The key is to use large, fragrant rose petals from May-blooming centifolia roses, which have an intense aroma.
The petals are first macerated with sugar and lemon juice, then cooked in a syrup until they become tender and translucent. The result is a delicately sweet, floral treat that captures the essence of spring.
Ingredients
Servings
Converted amounts are rounded.
Method
- Pick the rose petals: hold each centifolia rose with your left hand and cut with scissors in your right hand, just where the petals end and the stem begins.
- Wash the petals gently in cold water, being careful not to break them, then drain them on a clean kitchen towel.
- Place the petals in an enamel or heatproof bowl.
- Sprinkle them with half the sugar and the lemon juice, stir gently, and let them sit for about 6 hours.
- Make the syrup: in a saucepan, combine the remaining sugar and water, and bring to a boil until it starts to bubble.
- Pour the hot syrup over the macerated petals in a pot, and simmer over low heat until the syrup thickens and the petals become translucent.
💡 Tips
- Use only pesticide-free, organic rose petals for this recipe.
- The traditional method says to pick the petals with the left hand and cut with the right – it's said to ensure the sweet sets properly.
- Store the finished spoon sweet in a sterilized jar in the refrigerator; it keeps for months.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου