Yield: 1 servings
Measure | Ingredient |
---|---|
4 larges | Or 8 small fully scented roses |
1 \N | Orange; zest of |
1 \N | Dried chillies; (optional) (1 to 2) |
\N \N | Up to 500 ml rice vinegar or white wine |
\N \N | ; vinegar |
\N \N | A clean 1/2 litre jar with non-corrosive |
\N \N | ; lid |
1 Pull the petals off the roses and nip out their white heels.
2 Use to fill the jar, tucking in the zest and chillies and packing down.
Pour over the vinegar, seal tightly and shake once or twice. Stand on a sunny windowsill for 3-5 days. Strain.
3 For a stronger perfume, put the petals of four more flowers, heeled, in the jar and pour over the strained vinegar. Leave tightly sealed on a sunny windowsill for three to five days. Strain again. Bottle and seal tightly and store in a cool dark place. Converted by MC_Buster.
NOTES : Makes just under 500ml/16fl oz Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.