Homemade rose liqueur: Galicia's alcoholic jewel

In Galicia, the tea rose is called rozha or ruzha. It is used to make compotes, various desserts, and incredibly delicious jam. In addition, this flower is used to make unusually fragrant liqueurs, the taste of which cannot be compared with anything else.

A food blogger with the nickname receptuk.ua shared a recipe for rose liqueur. On Instagram, she shared what other ingredients should be added to make the drink tasty and flavorful.

Ingredients

• tea rose petals - 200 g
• sugar - 200 g

• water - 920 ml
• citric acid - 1 tsp
• vodka - 300 ml (or 100 ml of alcohol)

Method of preparation

1. Pour 800 ml of boiling water over the petals and leave in the refrigerator for 3 days.

2. Prepare syrup. Add 200 grams of sugar and 1 tsp of citric acid to 120 ml of water. Cook until the sugar is dissolved.

3. Strain the rose liquid and add the finished syrup to it.

4. Add vodka or alcohol, mix well, and pour into bottles.

5. Leave to stand in a cool, dark place for 1 month.