This simple recipe for Rose Syrup delivers a floral fragranced sweet syrup that can be used in drinks and desserts.
What is rose syrup?
Rose syrup is a simple sweet syrup flavoured with rose water and rose petals.
It's used commonly in Indian and Middle Eastern desserts.
Why you'll love this recipe
This Rose Syrup is for serious rose fans -- no lack of aroma or flavour here!
It consists of only a few ingredients.
There are no artificial flavours or colours in this recipe and it comes together quickly.
You can use this Rose Syrup in coffee or tea drinks, or as a syrup for desserts and baked goods.
Ingredients you'll need
- granulated sugar: I used granulated cane sugar which gives the syrup a bit of a yellow tint; however, if you want a clear syrup, you can use white granulated sugar
- rose water: traditionally used in the Middle East, rose petals are steamed or steeped in water. Choose a culinary rose water, preferably organic and chemical/pesticide-free
- rose petals: culinary rose petals, optional but enhances the rose flavour and aroma
How to make it
In a small saucepan, heat the sugar and water over medium heat, until boiling.
With a spoon or spatula, stir the syrup to ensure the sugar has dissolved.
Add in the rose water.
Remove from heat.
Transfer the rose syrup to a clean, sterile glass jar and let cool.
Place the cooled syrup in the fridge for up to 1 week.
How to store
Store the Rose Syrup in a clean airtight container in the fridge for up to 1 week.
As this syrup has not been through the canning process, it cannot be stored at room temperature.
How to use the syrup
Swap it with a different floral flavour (eg. lavender): try it in a summery drink like Iced Lavender Blueberry Jasmine Tea.
Use the syrup as a cake soak.
Or try it as a flavour enhancer in Easy Double-Baked Almond Croissants.
Shop at Middle Eastern grocers to find culinary rose water and culinary rose petals.
Choose organic, non-chemical/non-pesticide rose water/petals for consumption.
It's best to add the rose water after removing the syrup from heat so that the aroma and flavour doesn't dissipate as quickly.
To add a little natural pink hue to the syrup (totally optional), you can add dried hibiscus flower or hibiscus powder to the syrup while it's in the saucepan.
Note: Hibiscus powder will colour the liquid more easily than dried hibiscus flower.
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Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- ½ C granulated sugar
- ½ C water
- 3 teaspoon culinary rose water begin with 1 teaspoon and adjust to your taste
- 2 tablespoon culinary rose petals optional
- In a small saucepan, heat the sugar and water over medium heat, until boiling.
- With a spoon or spatula, stir the syrup to ensure the sugar has dissolved.
- Add in the rose water (and rose petals if using).
- Remove from heat.
- Transfer the rose syrup to a clean, sterile glass jar and let cool.
- Place the cooled syrup in the fridge for up to 1 week.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.