Click on the image, above to submit to Pinterest.
Rosatum et Violacium (Rose Wine and Violet Wine)
Rosatum et Violacium (Rose Wine and Violet Wine) is a traditional Ancient Roman recipe for a classic rose or violet scented wine made by soaking rose petals or sweet violet petals in white wine, which is then mixed with honey before serving. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Rose Wine and Violet Wine (Rosatum et Violacium).
prep time
20 minutes
cook time
7 days
Total Time:
7 days
Serves:
12
Rating: 
Tags : Ancient Roman Recipes
Original Recipe
<Rosatum et Violacium:> Rosatum sic facies: folias rosarum, albo sublato, lino inseris ut sutilis facias, et vino quam plurimas infundes, ut septem diebus in vino sint. post septem dies rosam de vino tollis, et alias sutiles recentes similiter mittis, ut per dies septem in vino requiescant, et rosam eximis. similiter et tertio facies, et rosam eximis, et vinum colas, et, cum ad bibendum voles uti, addito melle rosatum conficies. sane custodito ut rosam a rore siccam et optimam mittas. similiter, ut supra, et de viola violacium facies, et eodem modo melle temperabis.
Translation
<Rose Wine and Violet Wine:> Rose wine is made in this manner: Take rose petals and remove the white flower bases then sew into a linen cloth, then submerge as many of the petals as possible in wine for seven days. Thereupon remove the old petals and add a bag of petals and freshly-sewn petals into [it] and allow to steep for seven days. Then repeat a third time and [similarly] remove these petals. Filter the wine, and, when you wish to drink the rose wine, mix in a portion of honey to it. Take care to pick the best rose petals early in the morning. Use fresh roses. In the same manner, make violet wine. Similarly, mix the wine with honey.
Modern Redaction
Ingredients:
1 bottle white wine
3 generous handfuls of fresh, scented, rose petals (or sweet violet petals)
60ml runny honey
Method:
Collect the rose petals as early in the morning as you can, when the dew has just risen. Chose roses that are as fragrant as possible and trim off the white base of the petals, as this portion can be bitter. Take about a handful of petals and sew into a muslin (cheeselcoth) bag. Sit in a large bowl and pour over the wine, ensuring that the petals are submerged. Cover the bowl with clingfilm and set aside in a cool place to steep for seven days. After this time, take out the bag, discard the old petals and sew in a handful of fresh petals.
Set aside to steep for even days then repeat the process once more. After the final steeping discard the petals, filter the wine then mix in the honey to dissolve and serve. In a similar manner you can make violet wine.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
%20Recipe)