Rosolio - Rose liqueur

Rose liqueur

Starting from the skilful maceration of rose petals in alcohol, a delicately scented and extremely pleasant-tasting liqueur solution is obtained, known as rosolio.
The term “rosolio” evokes both roses, the basic ingredient, and oil, which recalls the particular viscosity of the distillate.

In any case, going back to the oldest etymology of the name, it seems that the word “rosolio” comes from the ancient Latin “ros-solis”, whose literal translation is “dew of the sun”.
Rosolio proper is prepared with rose petals, alcohol, water and sugar; more generally, rosolio can be characterized by any essence, such as, for example, extracts of licorice, anise, cedar, coffee, chocolate, etc.

Preparation of the rosolio

Ingredients for the preparation of rosolio:

• 400g of 95 ° alcohol
  400g of demineralized water
  400g of sugar
  10-20 rose petals

Many sources define rosolio "a liqueur preparation consisting of water, sugar and alcohol in equal parts, enriched with rose oil (when it comes to rosolio proper) or with other essences". The rose petals must be chosen with care, starting from organic roses, not chemically treated; it is advisable to place the rose petals (10-20, according to preferences) in a mortar, along with 50 grams of sugar. The mixture obtained with crushed petals and sugar is added to pure alcohol, placed inside an airtight container. Maceration must last for at least 10 days, in order to allow the alcohol to extract the essential principles contained within the rose petals.

During the maceration period it is recommended to shake the container, to facilitate the extraction of the rose oil. At the end of the first period of maceration, add the water and the remaining sugar. After that, it is advisable to let the rosolio rest for another week.
After the time necessary for maceration, the rose liqueur must be filtered, bottled and capped. Before consuming the rosolio, it is advisable to wait at least a couple of months: in this way, the aroma of the liqueur will be more intense and full-bodied.

And here is the Video Recipe of our Personal Cooker with all the secrets to prepare an excellent Rosolio at home.



Rosolio

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Active principles

Rosolio: alternative recipes Rosolio Ai Fiori Cumin Rosolio Milk Rosolio Rosolio All "egg Almond Rosolio Rosolio Calma Nervi Rosolio Centerbe Cremato Rosolio Rosolio D "orange Rosolio D "absinthe Rosolio Del Monsignore Rosolio Of Citrus Fruits Sour Cherry Cocoa Rosolio Coffee Rosolio Cedar Rosolio Cedar Rosolio Strawberry Rosolio Mint Rosolio Rosolio Of Bilberry Peach Rosolio Spiced Lemon Rosolio

Alcohol, as we know, is the ideal solvent to extract many active principles starting from vegetable matrices: the maceration of the rose petals with alcohol allows the extraction of citronellol, geraniol, nerol and stearoptene.

Features

The color of the rosolio, captivating, is slightly pink; its intense but delicate fragrance. To the taste, the rosolio is soft, velvety and pleasantly aromatic.
It is an excellent digestive and eupeptic. It is served at a temperature of 25-27 ° C.

Curiosities about rosolio

Particularly curious is the metaphor of rosolio as "male beauty" (as beautiful as a rosolio). Tradition associates rosolio with particular aphrodisiac properties, which however have no real confirmation.
Rosolio produced in the areas of the Amalfi coast is known as concert, macerated in alcohol for 40 days: the name "concert" derives from the very particular preparation of rosolio with 20 different spices (a "concert" of flavors).
In the province of Messina, it is customary to prepare rosolio with oranges and vanilla.

Summary

Rosolio: to fix the concepts ...

Rosolio Liqueur solution obtained from the maceration of rose petals in alcohol, water and sugar Etymology of the term rosolio The word "rosolio" originates from the "ancient Latin" ros-solis ", whose literal translation is" dew of the sun " Rosolio: variant Rose petals can be replaced by other essences (extracts of licorice, anise, cedar, coffee, chocolate, etc.)
Rosolio = concert (Amalfi coast: liqueur preparation with 20 different spices) Ingredients to prepare the rosolio

• 400g of 95 ° alcohol
• 400g of demineralized water
• 400g of sugar
• 10-20 rose petals

Preparation of the rosolio

• Crush the rose petals with a little sugar
• Add the petal pesto to the alcohol
• Leave to macerate for 10 days in an airtight container
• Shake often
• Add water and remaining sugar
• Leave to macerate for another 7 days
• Filter and bottle
• Wait two months before consuming the rosolio

Active ingredients in rosolio Citronellol
Geraniol
Nerolo
Stearoptene Salient characteristics of rosolio Color: slightly pink
Fragrance: intense but delicate
Taste: velvety, aromatic
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