The combination of acid and sugar preserves this syrup for a good while.
Take the juyce of Oranges six spoonefulles*, the like quantity of the juyce of Lemmons and so much of the juyce of Pomegranetts (if you can goff it) putt to it so much redd Rose ayer as all those juyces doe amounte unto, and putt likewise so much faire water as will equall the foresaid juyces and Rose water. Then moasure all togoathor and to half pinte putt halfo a pound of Sugar fynelye boaton and so boil altogoathor till it commoth to a syrupe. Then putt it into a glasse and keepe it for your use. And when you will use it take some borrage water or rose water or faire running water boiled, mingle it with so much syrupe as you will take, so as you may drink it.
Equal amounts of:
½ pound of ground sugar, per half pint of ingredients above
Bring ingredients to a boil.
- Skim the scum from the mixture
- Remove from heat when mixture reaches thread state, 225 F.
- When cool, you can mix with borrage water, rose water or distilled water.
* The quantity of six spoonfuls would vary with the size of the spoon. This is why the recipe is written for ratio of equal parts of the various juices.
 A Booke of diuers Medecines, Broothes, Salves, Waters, Syroppes and Oyntementes of which many or the most part have been experienced and tryed by the speciall practize of Mrs Corlyon. Anno Domini 1606.
Remember these? They are now almost 4 months old. Interesting things have happened in the time since I sat these on a shelf to see what would happen.
The herb syrup has grown mold and has started liquifying. While this is what I would call an Experimente Failen, it is actually very interesting.
There are lots of questions around this one.
What would have happened if it hadn’t been allowed to boil so violently?
What about less agitation when it was bottled?
Was it strained enough?
Too many organic impurities?
What would happen with the 2x refined sugar?
The orange primrose has crystallized a bit more. But has been relatively stable for 3 months.
The rose raspberry has fared the best of the three. There is only a slight bit of crystallization.
I had the rose syrup tested. This stuff will be shelf stable for quite awhile
I made a 4th syrup with left over carnation. It was a month later than these 3. However of all of them, it is the clearest, showing no signs of crystallization. It was strained and put into a new jar. It was also the only syrup that was made with the artisan sugar. So it had a longer, slower processing time. It is still a beautiful royal purple.
The most kindly way to preserve plums, cherries, gooseberries, &c. You must first purchase some reasonable quantity of their own juice, with a gentle heat upon embers, between two dishes, dividing the juice still as it comes in the strewing; then boil each fruit in his own juice, with a convenient proportion of the best refined sugar.- Hugh Plat
This is a whole cherry recipe, equal parts liquid to sugar, boiled to thread state syrup. The fruit was de-stemmed and boiled in the syrup. I did not have enough of the pure cherry juice to do a 1:1 ratio, so I mixed the juice with water to create 4 cups of liquid (amount needed for 2lbs of cherries). There was a need to skim the scum from the mixture as it was cooking. I chose to take the liquid to thread state as that is the common stage for syrups. Manus Christi height would be too stiff for a liquid.
It was canned for modern preservation. This preserves the cherries in a heavy syrup and maintains the wonderful cherry flavor and provides modern food safety and stabilization.
 Platt, Hugh. “The Arte Of Preserving Conserving, Candying.” Delights for Ladies: To Adorne Their Persons, Tables, Closets, and Distillatories with Beauties, Banquets, Perfumes, and Waters. Reade, Practise, and Censure. London: Humfrey Lownes, 1609.
It has been 1 week since I made syrups of Herb, Rose Raspberry, and Orange Primrose. The jars display varying degrees of crystallization.
The herb syrup, is nearly completely crystallized. This one had the most violent boil, so this was not unexpected. The jar had also been shaken up a wee bit, further agitating the syrup.
Next up is the Orange Primrose. It has some crystallization having been tipped over at some point on the ride home. Even with this shaking, it is still mostly liquid.
Last up is the Rose Raspberry. It has very little crystallization, only a little at the top of the jar. It is for the most part, all syrup. This is the one I worry about the most growing something, as it had to be filtered out 5 times to remove any pulp and plant materials.
But as of yet, no sign of spoilage, from any of the three. I will see what happens in a month’s time.
In the same manner of making the syrup of Rose, I made a syrup of Herbs. I took fresh parsley, rosemary, sage and thyme, and seeped in simmering water. The end result was gold brown herb water. This was filtered 4 times through cheese cloth to remove any impurities. The resulting water was then turned into syurp.
As the sugar boiled its way up to thread stage, it gave off a black oily scum. This was scrapped from the top. I was using a modern sugar, and it behaved exactly like the period sugar with the impurities. We could only guess what was the cause. But we think it was the oils from the herbs. Once cool you could see the crystallization in the final syrup. This happens when cooling sugar crystals fall back into the pot during the boiling process from cold to soft ball. It happens more frequently with sugars that have impurities. And if you do not take modern actions to prevent this, the end sugar will crystallize. Fortunately,clear sugars syrups are not medieval, so I do not worry about making sure the pot sides stay clean during this initial cooking stage.
People who sampled the end sugar liked how complex the sugar was with the herbs, but remarked it tasted a bit like Ricola. Which may make a lot of sense. Thyme is used in cough drops, sage used for sore throat, rosemary releives sore muscles, and parsley provides comfort for the stomach, ears, and eyes.
Now the syrup sits in a sealed jar, to see how long it takes to grow a mother. The answer may be never, but if it does, it will give me an indication of how often syrups had to be made.
5. Fill a silver basin three quarters full of rain water or soft water: put therein a convenient proportion of Rose leaves, cover the basin and set it upon a pot of hot water (as we usually bake a Custard) in three quarters of an hour, or one whole hour at the most, you shall purchase the whole strength and tincture of the Rose: then take out those leaves, wringing out all their liquor gently, and steep more fresh leaves in the same water: continue this iteration seven times, and then make it up in a syrup, and this syrup works more kindly than that which is made merely of the juice of the Rose. You may make sundry other syrups in this manner. Quere of hanging a pewter head over the basin, if the ascending water will be worth the keeping. 
This one is different. In this case the author is talking about a syrup of Roses. Most of the recipes in this section, a syrup is a sugar concoction with “stuff.” Most of the processing for this recipe is in how to boil down your roses for strength and color. Once we hit the magic number of 7, then we make it into a syrup. The phrase “more kindly than that which is made merely of the juice of the rose” leads me to believe there is more to this than boiled rose water.
Is this a case where we are expected to know how to make a simple syrup and presume that is what the author meant? I suppose I could try this as a syrup and as a follow EXACTLY as it is written. My gut says it is the former and not the later.
1. Platt, Hugh. “The Arte Of Preserving Conserving, Candying.” Delights for Ladies: To Adorne Their Persons, Tables, Closets, and Distillatories with Beauties, Banquets, Perfumes, and Waters. Reade, Practise, and Censure. London: Humfrey Lownes, 1609.