This vibrant, aromatic, and easy to make Rose Syrup with a distinctive yet delicate and palatable botanical flavour is perfect for many rose-flavoured recipes.
Hello, everyone! It’s mid of July, heh? The first summer month is almost over, so let’s not waste any time – we need to embrace so many summer recipes, right? I am keeping it sweet and easy. Especially sweet. Because of this Rose Syrup, you know.
A couple of days ago I posted a recipe for Rose Petal Jam, and I would like to continue my botanical flavour series. Honestly, I wasn’t going to do a separate post (Because that’s just syrup, not even a recipe. Besides, it’s pretty similar to the rose jam.), but I like the photos. The vibrant colour of the syrup plus the sunlight did a nice job, in my book. Also, it is just more convenient to have an individual post for reference purposes. Talking about the colour – no photoshop (except for some basic photo editing)! Of course, the colour could vary depending on the type of your roses, so you can expect anything from pink hues to almost red.
What are some of the differences of this Rose Syrup from Rose Petal Jam? Not a lot.
- The ratio of rosepetals to water and sugar (Fewer roses needed);
- No thickening agent;
- Less cooking time;
- I assume better use for culinary purposes.
What are some ways to use it?
- Topping for your favourite desserts like panna cotta or ice cream (I recommend vanilla, strawberry, and raspberry flavours.);
- To sweeten up your oats, pancakes, or crepes;
- Cake soak;
- Lemonade base; also milkshakes, floats, and boozy cocktails;
- The part of recipes, such as ice cream and sorbet;
- Pretty much many recipes that require simple sugar syrup and rose water, as the substitution.
I hope you like this idea to make a regular sugar syrup a little bit fancier and you find your own way of using this recipe. Please do share your ideas!
Cheers for now.