My damask rose is in full blossoming. Quite a view because it is a huge bush with lots and lots of blossoms showering the green below with petals. This kind of rose is used since centuries to produce rose oil, a basic ingredient for many perfumes, because it is heavy scented. Actually the whole garden is filled with rose scent. But not many know that this kind of rose can be used for jams, teas and as seasoning for arabic dishes, desserts.
I use it quite often in the kitchen. Today I made iced tea with just one big blossom and two small teabags hibiscus tea and a few leaves so called chocolat mint. This mint smells like some kind of chocolat and has a nice sweet taste.
|rose, mint and hibiscus tea|
Just boil 1 liter water, let two bags hibiscus tea or two dried hibiscus blossoms rest in there for about 5 minutes. Strain, add 1 rose blossom, petals only, a few leaves mint and 2 heaped tablespoons brown sugar.
Let cool down, stir and drink it with a little sparkling water (3/4 tea + 1/4 sparkling water/soda) and ice cubes.
Very tasty and refreshing.