Rose Petal Syrup Recipe

Sweet Rose Petal Syrup
*Prep time: 5 minutes  *Cook Time: 45 minutes *Servings: 40

Ingredients

2 cups water

rose petals from 12 fresh roses (keep 1/3 separate) 

2 cups sugar

2 limes, juiced

Step 1: Bring 2 cups water to boil in a large pan. Add 3/4 of the rose petals and take off of heat. Cover and let sit overnight.  

Step 2: Strain out the now transparent rose petals, put the rose water into a clean pot and wring out the strained rose petals into the pot. 

Step 3: Run the sugar through a coffee grinder as you need the sugar very fine. Add the fine sugar and the juice from two limes to the rose water and bring it to a boil. Add the remaining rose petals, *Reserving 1/4 cup.

Step 4: Stir until the sugar has dissolved, then reduce heat to a simmer. Let simmer 25 minutes. 

Step 5: While that is sitting, wash out a glass jar in warm water and put in your oven at 275 for 15 minutes. After 15 minutes turn the heat to warm and keep the jar there until your syrup is done. This will sterilize the jar. 

Step 3: Once the syrup has been simmering for 25 minutes the syrup should not be cloudy and the rose petals should be setting on the top. Pull them out and pour the syrup into your jar. Coarsely chop the remaining rose petals and add them to the syrup one teaspoon at a time. Add as many or as little as you like. 

This syrup is the perfect flavoring for baked goods. Use it like you would any flavored extract, 1 tsp at a time. 

Sundried Tomato and Balsamic Couscous- Easy, Quick and Totally Yummy Vegan Recipe

*Prep time: 5 minutes  *Cook Time: 5 minutes *Servings: 2

Ingredients

1 teaspoon olive oil

1 tablespoon tomato paste

1/4 teaspoon salt

4 teaspoons dried basil

1 tablespoon chopped fresh basil

3-4 tablespoons oil packed sundried tomatoes

~start with three and add the fourth at the end if you want more pop~

1 cup couscous

1 1/2 cups water

1/4 cup pine nuts

Aceto Balsamico di Modena

Step 1: grab a pot and pour in your 1 1/2 cups water. Add your tomato paste and whisk together. Bring the water to a boil.

Step 2: Mix your olive oil, salt, basil, sundried tomatoes and couscous in a bowl until well mixed. 

Step 3: Give your boiling water one more whisk and pour one cup of it into your bowl of mixed ingredients. Cover and let sit for 5 minutes. 

Step 4: While your couscous is sitting take your pine nuts and roast them in an ungreased pan over medium heat. Be sure to keep stirring them. In a few minutes they will turn a warm brown and get a little shiny. Take them off and set aside. 

Step 5: Once the 5 minutes is up on the couscous, fluff with a fork and stir in your pine nuts. Drizzle with Aceto Balsamico di Modena and serve.

That's it. Your done. Seriously, how long did this one take you? Like, 15 mins- tops. 

472 Calories, 0.0 mg Cholesterol, 577.5 mg Sodium, 14.1 g Protein