Description
Selected by Patrick Herault - Secrets de parfums
Why do we make centifolia rose syrup?
The centifolia rose is one of our crops because all our visitors to our gites www.locations-06.fr appreciate it. Historically, it is also one of the most cultivated perfume plants in the Pays de Grasse: it is the famous May Rose.
It seduces with its color, its smell, has many uses and adapts wonderfully to our clay-limestone soils and our Mediterranean climate.
It requires little water and grows quickly, and tastes wonderfully with bitter orange, our traditional crop.
Growing the centifolia rose.
This is the centifolia rose (rosa x centifolia). In Pays Grassois, we traditionally favor rose bushes grafted onto rosa indica rootstocks, which are better suited to the Mediterranean climate.
We bought our organic plants from a farmer colleague, and now we make our own cuttings.
Planted in the ground between November and January and then watered, the rose bushes are hand-hoeed and amended with organic fertilizer. The big moment will be the month of May when the freshly bloomed roses will be harvested every morning for almost a month.
The transformation of the centifolia rose into syrup.
This very fragrant syrup comes from the distillation of centifolia rose flowers, coupled with infusion techniques and then the addition of organic sugar.
Use of centifolia rose syrup.
If this syrup has a very refreshing taste, the CENTIFOLIA ROSE SYRUP from TERROIR-06 also has the virtues of the plant because our syrup is made – something very rare – with CENTIFOLIA ROSE HYDROLAT, therefore resulting from distillation.
In summer with very cold water it is a very thirst-quenching drink.
For gourmets, we can put a dash of it on cheese or ice cream. It can also be served in a cocktail with champagne (always in moderation).
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