Rose Syrup: nectar of the gods

The unmistakable pink colour and intense fragrance are those of the most romantic syrup ever!

This sweet nectar is a typical product of the Genoese tradition, a symbol of the refined pleasures of the past. If you are from Genoa, one sip will be enough to take you back to the past, when, as a child, you would see the elegant bottles put on display in grocery stores and home pantries.

Suitable for all seasons, you can sip it in summer, diluting it with cool water, to quench your thirst, or you can mix it with hot water to soothe a cough in winter. If you like to make experiment in recipes, you can try it combined with hot tea or white wine for a special aperitif.

The birth of this rose drink dates back to the 17th century, when it was used for its medicinal properties;rose petals are in fact a natural antibacterial product, excellent for soothing bronchitis.

In particular, the cultivation of syrup roses was widespread in the Scrivia Valley. They were found in gardens, vegetable gardens and also in the parks of manor houses and monasteries.To bring back this fascinating traditional production, the association “Le rose della Valle Scrivia” was founded in 2000, thanks to a small group of farmers in the valley and with the help of the Parco delle Valli dell’Antola and the Province of Genoa. The association’s aim is recovering and multiplying the old rose plants in the area and has been achieved mainly thanks to the commitment of local farmers and their love for their land. In 2004, Scrivia Valley rose syrup became a Slow Food Presidium, joining the already numerous Ligurian exCelle townnces.

If you want to taste this delicious nectar of the gods from the comfort of your sofa, all you have to do is get the ingredients and follow a very simple recipe. The only recommendation is that you make sure that the petals have been harvested on the same day and that no products used have been treated with pesticides. Ingredients (doses for about 800 ml of syrup): 300 g of cleaned petals, 1 kg of sugar, 1 litre of water, 1 lemon with peel.

Preparation: Collect the petals when dry and let them rest in a thin layer in a well-ventilated room to allow the inevitable insects present to leave. After removing any impurities, infuse the petals with a sliced lemon and boiling water, leave them covered for about 24 hours. Then strain the resulting liquid, add sugar, and simmer for at least 20 minutes. Pour the liquid into sterile bottles and jars. Once opened, it is best stored in the refrigerator for a limited time (15-20 days).