From paté de foie to canalés and farçoux to tarte au fromage, the kitchen at Camont was hoppin’ this weekend with good food, new friends like Olwyn & John Fleming and beautiful Spring weather. But what topped the Weekend of Tasting Gascony after a trip to Nerac’s fabulous Saturday market and three days of cooking cooking cooking, was a May Day inspired afternoon of ‘foraging’ Camont’s shaggy spring garden. Drooping off the garden shed, my old heavily-blossomed and heavenly-scented Chrysler Imperial roses made easy pickings to create a sirop des roses for summer garden kirs. A sweet souvenir of this most beautiful Spring of 2011.
Rose-scented Sirop mixes with sparkling water, cava, champagne,or pour over strawberries, raspberries and peaches. Mix it with Rosé!
This weekend we’ll use it to make a Rose/Rosé Sangria for a Cinco de Mayo Rose fete with friends… here at Camont! We’ll be wearing roses in our hair, on our hats, doux-rags and everywhere. If you’re in the Gascon neighborhood drop by!
la recette: Sirop des Roses de Camont
- one large basket full of deeply scented red roses- organic, of course!
- 500 gr sugar
- 1 liter water
- 1 fresh lemon squeezed
Bring all ingredients to a boil, stirring until all sugar is dissolved.
Simmer gently about 10 minutes until rose petals are pale- they will have given their color and scent to the syrup.
Let cool, then strain and decant the sirop into lovely old armagnac bottles. Top with a slug of alcohol and cork or seal.
Next, make nice labels from old gardening magazines.
We made about 4 small bottles of rosy magic.
It’s a nice gift to offer when you come to the Gascon table…
Strawberries drunk on Rosé & Roses by TC.