This year we are flooded with intoxicatingly aromatic roses, as Costas managed to multiply the first Rosa Damascena we transplanted from a late neighbor’s garden.
Now we have three thriving plants, and lots of roses to make Rose Petal Jam and the light rose-scented Yogurt Mousse flavored with it. Later when our guests come, we will offer them my refreshing Pomegranate and Rose Petal Granita everyone loves.
I also dry the fragrant petals –spread on clean towels all over the house– to use later in my herbal teas and in home-made Eastern Mediterranean spice mixes.
