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.
Rose Syrup
Course: Dessert12-16
servings15
minutes45
8-12
hoursThis vibrant, aromatic, and easy to make Rose Syrup with a distinctive yet delicate and palatable botanical flavour is perfect for many rose-flavoured recipes.
Ingredients
about 2 cups (20-25 g) of wild rose petals
2 cups (480 ml) water
2 to 3 cups (400-600 g) granulated sugar
juice of 1 lemon
Directions
- Check the petals as some small insects might be on them, you can also quickly rinse them. Place in a saucepan with water and sugar and bring to a simmer, stirring once or twice.
- Simmer gently for about 10 minutes. Add the lemon juice – the colour would turn from pale to vibrant.
Turn the heat off. Cool down to room temperature, then refrigerate overnight to develop the flavour. - Next day strain into bottles and jars and keep refrigerated for about a month. You can also use a sterilized bottle which would increase its shelf time.
- Use it to drizzle your favourite desserts (like ice cream), as a cake soak, in lemonades and cocktails, or as a part of recipes.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
You did those photographs outside in your new garden Ben? They are really bright and summery looking. I’ve never made my own rose syrup before but now I know where to come to if I want to recipe to do so. Thanks!
Neil recently posted…Carrot And Raisin Coleslaw
These photos do indeed look awesome, Ben! I’ve come across a number of recipes over the years for rose syrup (mainly in cakes and also in cocktails), but I’ve never made my own. It’s so cool that this syrup is made from wild rose petals! Now I just need to find me some wild roses…
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