Peaches Aswim in Rose Petals

Preparation info
  • Serves


    • Difficulty


Appears in
Charleston to Phnom Penh: A Cook's Journal

By John Martin Taylor

Published 2022

  • About


  • 6 highly scented red roses
  • 1 rose geranium leaf or several small lemon verbena leaves
  • ¾ cup


Remove the petals from the red roses and tie them and the rose geranium or lemon verbena leaves loosely in a cheesecloth bag. Bring the sugar and water to a boil in a saucepan, add the petal bag, and simmer for 5 minutes. Remove from the heat, add the lemon juice, and allow to steep, covered, for ten minutes. Remove the bag and press to extract all the flavor and color possible.

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