Rose Syrup.
1½ pound of fresh rose-leaves.
2 pounds loaf sugar.
Whites of 2 eggs, whipped light.
1 pint best brandy.
1 quart cold water.
Boil the sugar and water to a clear syrup, beat in the whites of the eggs, and, when it has boiled up again well, take from the fire. Skim as it cools, and when a little more than blood-warm, pour it over half a pound of fresh rose-leaves. Cover it closely, and let it alone for twenty-four hours. Strain, and put in the second supply of leaves. On the third day put in the last half pound, and on the fourth, strain through a muslin bag. Add the brandy; strain again through a double linen bag, shake well and bottle.
This liqueur is delightful as a beverage, mixed with iced water, and invaluable where rose-flavor is desired for custards, creams or icing.
In the height of the rose-season, the requisite quantity of leaves may easily be procured. The receipt is nearly fifty years old.