Recipes > Herbs & Spices > Rose Brandy

Rose Brandy


Gather leaves from fragrant roses without bruising, fill a pitcher with them, and cover them with French brandy; next day, pour off the brandy, take out the leaves, and fill the pitcher with fresh ones, and return the brandy; do this till it is strongly impregnated, then bottle it; keep the pitcher closely covered during the process. It is better than distilled rose water for cakes, etc.


Print recipe/article only


The Virginia Housewife (1860).

comments powered by Disqus