In Greek: γλυκό τριαντάφυλλο, pronounced ghlee-KOH tree-ahn-DA-feeloh
Select the most fragrant. Roses that have been bred for color or size (tea roses) are not usually the best choice since they don't have a noticeable smell. In my little village, we traditionally use April roses, when the weather is still cool and the petals are crisp. I have the best success with older varieties. As you walk around your garden, select the roses that smell the loveliest!
Be sure to rinse the petals thoroughly to remove any chemical spray residues.
Ingredients:
- 1 pound of rose blooms
- 2 pounds of sugar
- 1 1/2 cups of water
- 2 1/5 teaspoons of lemon juice
Preparation:
Separate the petals and put in a bowl of water. Wash thoroughly and gently with fingers, rinse, and drain.
Transfer petals to a pot with 1/2 the sugar and 1/2 the water. Bring to a boil, cover, and simmer for 15 minutes. Add remaining water and sugar, bring to a boil over medium-high heat, and boil until the syrup thickens to the stage where it coats the back of a spoon (approximately 20 minutes). Skim off any foam that rises to the top.
Add lemon juice and continue to boil for 1 minute.
Remove from heat and allow to cool completely.
When the rose petal spoon sweet reaches room temperature, store in sterilized jars.
Note: If you are a long-time fan of Greek spoon sweets and make several different types, you will notice that this recipe calls for a little more lemon juice than normal. This particular spoon sweet tends to crystallize more easily than others and the extra lemon helps prevent that.