Eating fresh foods in tune with the seasons has made me so very appreciative of bonafide, true blue freshness.

Foods are no longer selected and consumed based upon what’s on sale in the grocery store.

Rather, they are purchased only when they are really, truly in season. And not in season in some distant state. Or country. Or alternate universe. But right here. Right here in good old, often miserably cold, northeastern Minnesota.

{Except bananas. Because bananas are never in season here. And my kids love bananas}.

But that means no watermelon until July. No sweet corn until August. No apples until September. And the handful of weeks that follow, respectively.

When the kids see watermelon in the produce aisle at the end of May, they look at me with pleading eyes.

Those looks are promptly returned with the usual “Nope, not in season. Tastes like crap.” response.

Corn in June? No way, Jose.

Tomatoes in April? Puh-leez.

Same goes for what we grow at home. We wait anxiously for the first salad of the season. And we are rewarded with tender, sweet, fresh greens picked moments before they hit the table.

We know that garlic scapes only come once a year. And we savor every bite of garlic scape pesto spread over crusty bread.

We understand the satisfaction of a knife blade breaking through a crisp, juicy garden potato.

There’s nothing like eating in season. And boy, do we mourn the seasons as they pass.

But one season gives way to another, and we celebrate whatever it offers.

And right now, while the rhubarb is thinking of going to sleep soon, the roses are in bloom. Just in time. Because the two can come together and create something spectacular. Something fragrant and refreshing. And oh-so-gosh-darn-pretty.

That is what I’m here to share with you today.

You are probably familiar with simple syrup. If not, a simple syrup is made with equal parts sugar and water, and are used to sweeten both alcoholic and nonalcoholic drinks alike. Flavored syrups can bring life to sparkling waters and wines. They pair beautifully with lemonades and teas. And, of course, can dress up gin and vodka like a saucy little black number.

Today’s recipe is for Rose Petal & Rhubarb Syrup. All rose petals are edible, but not all are created equal. Some are very bitter. Some are sweeter and more fragrant. I encourage you to use what you have (assuming they have not been sprayed or chemically treated in any way). You will surely fall for the pleasant scent of rose that lingers over the tart rhubarb taste, no matter what type of drink you choose to add a splash to.

This recipe is derived from Wild Drinks and Cocktails by Emily Han (affiliate link). If you’re interested in getting into handcrafted drinks of all sorts- from switchels to tonics, shrubs to squashes, you may want to check out this awesome book. Its strong emphasis on foraged edibles snagged me right away.

Rose Petal & Rhubarb Syrup

Ingredients:

• 1 pound rhubarb stalks, diced (approx. 3 cups)
• 2 cups organic cane sugar
• 2 cups water
• 2 cups packed fresh rose petals (or 1 cup dried)

Directions:

1. Combine the sugar, water, and rhubarb in a heavy saucepan.
2. Over medium heat, bring the mixture to a boil as you stir to dissolve the sugar.
3. Cover and simmer on low heat for 15 minutes.
4. Remove pan from heat, stir in rose petals, and allow to cool to room temperature.
5. Using a fine mesh strainer, strain the mixture into a clean pot, gently turning and pressing the contents to get as much of the juice out as you can (but don’t press too hard as you don’t want a bunch of rhubarb pulp getting through). After extracting as much juice as I could, I let the strainer sit there for about 15 minutes, just to allow it to drip a little longer. 
6. Transfer to a sterilized container (jar, bottle, etc.). Refrigerate. Will keep for up to 2 weeks. Makes about 2 1/2 cups.