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Directions:
Fill a jar with rose petals, press gently on the petals but do not pack them down. Leave a little room at the top for the alcohol.
Cover them completely with alcohol and let sit in a dark cabinet 24 hours.
It is important to use dried rose petals, ones that are edible, and haven’t been treated with pesticides. I am unsure of the exact amount of petals needed as I have never measured it. I fill the jar with petals and tap gently on the petals to settle them. I cover them with alcohol and only steep them into 24 hours. Strain the extract off the petals. I like to do this twice to get a strong rose flavor but it is not necessary. After straining, you have a beautiful rose extract. I like to mix the extracts in a 60/40 ratio of rose extract to vanilla extract.
This extract’s shelf life is upwards of 5 years, however, I prefer to use it within the first year for best flavor. If any mold is seen or it has a flavor change from when it was freshly made, I would discard it and make a new batch.
How do you use this??
I recommend using this extract in whipped cream, sweetening some milk with agave and adding a little, or in frosting for a delicate cake such as angel food cake.