wild rose petal sangria

As I write this, I am looking out over the big blue sea, sparkling and endless.  The sweet and spicy aromas of wild roses waft through the air, whispering to the bees, come, and they do. The earth is buzzing and alive and I’ve been feeling its touch upon me so intensely these past few days, here in sunny Seattle. A nice little break.

One day we rode our bikes all the way from Magnolia to Alki Beach and back, soaking up the 80 degree weather, basking in salty sea air and cloudless skies.  Yesterday, we went to Discovery Park and hiked to the beach through dense lush forest, teeming with birds and song.

The trees and plants all seemed to glow with life and I felt so in-love with everything, and finally Brian must have had enough, because he asked me what I was on.

I guess my natural serotonin was working some kind of magic on me, I felt this incredible surge of beauty and aliveness all around me.  Or maybe that’s just what happens when we really feel where we are, which sometimes I forget to do.

ingredients

• 1 bottle Rosé Wine
• ¼- ⅓ cup Rose petal simple syrup ( see below)
• ¼ -⅓ cup Elder Flower Liqueur ( like St. Germaine)
• 1-2 tablespoons fresh wild rose petals (washed)
• handfull fresh mint leaves for garnish ( optional)
• Rose Petal Simple Syrup
• 1 cup washed fresh rose petals ( or 1/3 cup dried petals, food grade – available in bulk section of gourmet markets)
• 1 cup Sugar
• 1 cup water
• 1 teaspoon lemon juice
• ** All fresh rose petals are edible, just make very sure they are untreated with pesticides.

instructions

1. Make rose petal simple syrup.
2. Bring all ingredients to a simmer, stir until sugar is dissolved.
3. Let roses petals steep for 12 – 24 hours.
4. Strain.
5. ...............................

For full instructions please see : www.feastingathome.com

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