Categories: Preserves, Flowers 
      Yield: 1 servings 
  
     30 lg Red cabbage roses 
      3 lb Sugar 
      2 pt Water 
    1/2    Lemon 
  
  Take the roses and cut off the white ends.  Make a syrup with the sugar and 
  water.  Then add the juice of the half a lemon and the rose petals. Boil 
  until the roses crystallize, stirring frequently with a wooden spoon. 
  Turkish cooks keep this for years.