I haven’t tried this before, so I can’t promise it’s foolproof, but here goes nothing. This recipe was extremely simple, so hopefully I’ll be using it for years to come.
Honey (organic & local, if possible)
Harvest rose petals from the heads of roses that are fully bloomed, but have not begun to wilt. Be sure of the source—you don’t want to consume rose petals that have been sprayed with poisonous chemicals and pesticides. If you haven’t grown the roses yourself, obtain them from a source from which you can verify the safety of the rose. Don’t use commercially-grown roses.
Fill a jar with petals so that it is lightly packed. You don’t want to smoosh the petals so tightly that you begin to bruise them, but you also want to try to fit as many petals in the jar as possible.
This jar holds a little over a quart (32 oz.), and I used approximately five fully-bloomed rose heads.
Pour honey over the roses until the jar is full. If you’re anything like me, you may become distracted watching the honey pour out and forget to pay attention to how full the jar is getting until it’s a bit too late. Not to worry, the honey will slowly filter through the petals and it will level out substantially.
Lightly stir the honey with a chopstick or the handle of a wooden spoon to ensure that the petals are fully submerged.
Once you’ve let the honey seep through, top off the jar with more honey. You may need to add additional honey over time as the roses absorb the liquid.
Let the roses infuse for a week or longer. Enjoy!