yields 4 cups
INGREDIENTS
4 CUPS champagne vinegar
3 CUPS dried rose petals
1/2 CUP dried rose petals
DIRECTIONS
Preheat oven to 225 degrees F.
Combine vinegar and 3 cups petals in a saucepan and bring to a boil.
Cover pan and put in oven for 2 hours.
Remove from oven and cool.
Strain vinegar into a bottle.
Add the 1/2 cup rose petals.
Cap bottle and refrigerate. Use within 5 days.
ADDITIONAL SUGGESTIONS
Mix with oil for a flowery and delicate salad dressing!
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contents copyright - FairyGardens - 2003