About Food – Rose Muraba
Rose Muraba is a preserve made with rose petals and sugar. It can be eaten as a dessert or used as a jam. In Georgia, it is usually made in May when roses are in flower.
Photo by Koba Kostava
Ingredients: 300 grams of rose petals (aromatic petals are best), 1 kilo of sugar and 600 ml of water.
Preparation: Add the rose petals and 200 grams of sugar to a mixing bowl.
Squash the petals and sugar together for 5-7 minutes.
Squashing the petals and sugar will create a liquid.
Add a further 200 grams of sugar. Stir the mixture, cover the bowl and leave in a refrigerator for one day.
Add 600 grams of sugar to a deep pot. Add 600 ml of water. Heat on a low temperature, stirring continuously until it forms a syrup.
Remove the rose petal mixture from the refrigerator and form into a ball.
Add the rose petal ball to the sugar/water syrup. Do not discard the remaining rose petal/sugar liquid as it will be used later.
Stir with a wooden spoon.
Bring to the boil and then simmer on a low heat for half an hour. Add the remaining rose petal/sugar liquid. Stir and continue to simmer. Stir occasionally until the mixture thickens.
To store the rose muraba, allow to cool before sealing in jars. Keep refrigerated.
Serving: Serve cold, as a dessert or use a jam.
Enjoy your Rose Muraba!
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