rose petals in the freezer

On 28 May 2007 17:30:13 -0700, against all advice, something compelled snpm , to say:

No ice cream?

Maseration (sp?) it breaks down the fibers and extracts mor juice. I do it with all of my fruits as well.

lol....groan!

Errr, no, really.....

I considered maceration. Rose petals dont need much macerating though....I mean you can forget maceration and in fact perform disintegration with a finger and thumb rolling motion.

A study of many years ago in Germany (and now forgotten by everyone) showed that Vitamine C (ascobine acid) deteriorates (is that spelled ok) when frozen. Rose petals are full of Vitamine C.

But then again when you soak them in hot or boiling water any vitamin C will be gone anyhow.......

Beats me. I only freeze fruits in order to get a better yield, but petals ? I made a gallon of rose petal wine last year using fresh petals and I surely couldn't dream of getting more flavor (4 cups for a gallon). I didn't scald them with boiling water either, I used some boiled water cooled down to room temp and sulfite. I once made the mistake of scalding lilac petals with boiling water and I was disappointed with the resulting wine.

However, my wife did freeze some rose petals to make some gelly later and it worked fine.

"snpm" a écrit dans le message de news: snipped-for-privacy@a26g2000pre.googlegroups.com...

I think I have failed to make myself clear, yet again. I am freezing these rose petals until I have enough for a batch, not for purposes of enhancement. The advice Im following is that if you need to freeze them until you have enough, you shouldnt freeze them for more than four days. I am wondering why no more than four days. Sorry for my ambiguous writing!

shbailey wrote: ...............

I have never tried it but what about adding enough water to cover and freeze them that way.

hence, rosewater