Honey Rose Petal Wine
- 4 quarts fresh rose petals
- 4 gallons boiling water
- 6 lbs honey
- 4 lemons
- 1 quart eglantine (sweet brier rose) leaves- optional
- 1 ounce yeast (baker’s or wine)
Place the rose petals in a clean, warm ceramic crock. Pour the boiling water over these. Cover and let stand for five days, stirring every day. Strain; pour back into the crock.
Add the honey, sliced lemons, and eglantine leaves; stir well. Add the yeast, which has been softened in 1/2 cup lukewarm water. Cover and let stand for two weeks.
Strain again and pour into bottles. Leave the bottles uncapped for three days; then cap and cork. Do not drink for at least two months.
Source: Honey Cookbook
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