Mother’s Rosolio Recipes
Home Made Rosolio – La Ricetta di mia
As many new versions and flavors of rosolio
came out, in Europe, and in all Mediterranean countries the rosolio was produced in the family’s
kitchens and commercially in abbeys and monasteries.
The sundew flowers are not used any longer to make rosolio still some people thinking that the word rosolio meant
rosa-olio, oil of roses, still make an infusion of rose petals and blend it with sugar and
Liquors are available in many flavors, fruits
or nuts based and available in liquor stores.
Homemade rosolio is easy to make, does not require
any equipment save for a little patience and time.
There are no strict rules or recipes to make rosolio, because you have to be the judge in making a sweeter or
stronger rosolio: by increasing the amount of alcohol and/or sugar will give a stronger or sweeter rosolio and a
lighter rosolio by decreasing above amounts.
My mother was a very busy women and did
everything with efficiency and speed; she used extracts to make all rosoli except for brewing the coffee to make
rosolio al caffe’ or the Rosolio
alle Fragole made with tiny Sicilian strawberry infused with alcohol and syrup.
Makes about 2 Fifths
Bring to a boil the sugar and
the water; simmer at low heat for 3 minutes and set on the side to cool.
In a clean jar combine the
alcohol and the extract.
When sugar syrup is cold pour
it into the jar. Seal the jar and let it sit for a few days.
Strain the rosolio using a
paper filter or a piece of cotton cloth or a few layers of cheesecloth.
Bottle and seal the rosolio
and use after about one week.
We liked a light rosolio at
about 20% alcoholic content that can be made using a vodka 80 proof.
Making the Coffee Rosolio water is substituted with espresso coffee.
My mother made the Strawberry
Rosolio with tiny fragoline, available only in Sicily, by combining them with the water-sugar- alcohol