Herb Wines from Scratch: Rose Petal Wine

For cooking or drinking, these brews are worth the wait.

By Richard W. Bender
December/January 1993
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Rose petals have a delicate flavor that is best as a sweet dessert wine. Increasing the weight of sugar to three pounds will produce a heavy-bodied wine similar to a liqueur. One ounce of dried elder flowers substituted for the rose petals in this recipe makes an exquisite wine that after aging is the best drinking wine in my cellar.

RELATED CONTENT

• 2–3 quarts fresh rose petals
• 2 1/2 pounds sugar
• 1 pound golden raisins
• 2 teaspoons acid blend or 3 oranges
• 1 teaspoon yeast nutrient
• 1 package all-purpose wine yeast (labeled as making 1 to 5 gallons of wine)

Richard Bender is a creative herb enthusiast and nurseryman in Fort Collins, Colorado, who is currently working on a book on herbal bonsai.

For more recipes from Herb Wines from Scratch, click here.


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