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commented on The Danish food revolution.
Hi Linda, I’m glad you liked the article. Trevor told me the rose petals were picked in apple vinegar for about a year, and were then combined with sea buckthorn berry juice. Sea buckthorn berry also makes a great cordial for champagne or prosecco, if you bring to the boil about 150ml of juice, strain and then dissolve in 75g of sugar, then cool. Happy cooking!
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The Danish food revolution
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