Easy Rose Syrup Recipe
Julia Wilson
A quick and easy rose syrup using fresh or dried roses. This recipe makes 1 cup (250 ml) of syrup.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Course Dessert, Drinks
Cuisine traditional
Servings 8
Calories 127 kcal
- 1 cup caster sugar
- 1 cup water
- 1/4 cup culinary-grade dried rose petals
Add all of the ingredients to a pot and simmer, stirring until the sugar has dissolved
Remove from the heat and allow to sit for 20 minutes to allow the flavours to infuse
Strain with a fine-mesh strainer or muslin cloth to remove the rose petals
Decant into a sterilised bottle and store in a refrigerator for up to 2 weeks
Can use 1/4 cup dried culinary roses instead of fresh
Uses:
- Cordials
- Cocktails
- Champagne/sparkling wine cocktails
- Added to gin or vodka
- Buttercream frosting
- Cakes
- Meringues
- Milkshakes
- Flavoured sparkling water
- Ice cream
- Tea or coffee flavouring
- Jellies
Recipe tweaks:
The addition of blueberries is purely for colour and is not essential.
You can add more or less fresh or dried rose petals according to taste.
Serving size:
Each serve is 2 tablespoons.
Colour:
The photo in the recipe was the actual rose simple syrup along with the rose petals used in the recipe, with no additional colours added. The colour of the rose will affect the colour of the syrup. The lighter the rose, the lighter the colour of the syrup.
Keyword Rose, Rose syrup, Syrup, Cocktails