why do some winemakers recommend only putting rose petals in the freezer for a short number of days?
Anyone know a evidence-based source for this wisdom?
why do some winemakers recommend only putting rose petals in the freezer for a short number of days?
Anyone know a evidence-based source for this wisdom?
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.......
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
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