The recipe works best with “old world” roses, as hybrids are less fragrant, but it is well worth making regardless of your bouquet’s provenance*.
Red or pink rose petals infuse white Balsamic vinegar with an intriguing, delicate flavor and fabulous color, making it perfect for:
Sprinkling on fruits like melon, strawberries, peaches, etc. (finished with crushed pink peppercorns) OR delicate greens like baby lettuces, pea tendrils, sunflower sprouts, etc. (finished with hazelnut oil and white pepper- see this post for vinaigrette recipes)
Splashing over ice and sparkling water
Spritzing in your hair (after shampooing and before conditioning) for maximum shine and minimum vinegar odor
*Be sure to gently wash petals to remove any possible traces of pesticide: swish petals in one gallon of tepid water and two drops Dawn. Drain and soak petals in cool water for 30 minutes. Gently strain the petals and lay out on several thicknesses of paper towels to completely air dry.