Home › The Principles of Cookery › Rose Drops

Rose Drops

Put a pound of loaf sugar into a saucepan with two ounces of water. Stir it over a slow fire till it is dissolved, and add a few drops of essence of rose, and three or four drops of cochineal. When the syrup is on the point of simmering, take it from the fire, stir it a few minutes longer, and drop it in small rounds upon an oiled slab or dish. Let the drops cool, then remove them with the point of a knife. Or, dry half an ounce of red rose-leaves, pound them to powder, and sift carefully. Mix with them one pound of finely-powdered sugar, and add as much strained lemon-juice as will make a stiff paste. Stir this mixture over a slow fire till it is scalding hot, then drop it in small rounds upon an oiled dish, and set them in a warm place for twenty-four hours.