Homemade Rose Liqueur (Jagendorf) Recipe

Miscellaneous Untried Recipes

This is from a collection of recipes from books I own, but which I haven't myself tried yet. However, you can have faith that at least the authors themselves have tried them, so they're not deadly or anything.

From Folk Wines, Cordials & Brandies, by M.A. Jagendorf:

According to Jagendorf, originally from his host in Zahedan, Persia.

[Best if started early in June]

Pick a dozen or two highly scented roses. Pick them early in the morning, before the sun has drawn out the perfume. Don't pick them the day after a rain. Separate the petals and remove the white and yellow parts from the ends, the stamen region. Be sure the petals are dry, then put them into a glass half-gallon or gallon jar and pour a quart of neutral spirits over them. Cover well and put in a dark place. Stir once or twice a week for about four weeks.

Then take another dozen scented roses and remove the white and yellow parts from the petals. Dissolve 3 cups sugar in 2 cups water in an enamel pot with a well-fitting cover, and put the rose petals into the liquid. Cover the pot, and bring to a boil, then let simmer gently for an hour. Strain both the rose-petal brandy and the rose-petal syrup into a uitable jar, so that the two blend. Cover lightly for about 12 hours, then bottle. Cork well.

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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