This Rose Simple Syrup is a sweetener that tastes as lovely as its fragrance.
Rose Simple Syrup is an elegant addition to beverages including seltzer, tea, lemonade, mocktails, cocktails and even from-scratch hot chocolate. It is also a wonderful choice for macerating berries or to flavor baked apples and pears.
Selecting Rose Petals
For this Rose Simple Syrup, it is crucial that the shrubs are grown organically so you’re not ingesting harmful chemicals. It is also important that the roses are fragrant; non-aromatic varieties are flavorless. Any color petals can be used, and the resulting potion, in most cases, will subtly reflect the blooms.
I’ve made this Rose Simple Syrup with many different varieties over the years. I tend to use rugosa or heirloom roses – I cook with ‘Madame Isaac Pereire’ (1881, Bourbon) petals a lot – but for the Rose Simple Syrup shown in my photo, I used orangey-pink rose petals from one of my Westerland bushes. This variety produces a syrup which, in person, is the exact color of Hocking’s pink “Miss America” depression glass.
Note that in the photo I included a whole rose so you all could see the variety I used, but when I harvest petals for cooking – especially when it’s the end of the growing season here in zone 7b – I leave the bloom on the stem and only remove the petals. This is so my roses will form hips because I use them in recipes and more importantly, they are a food source for birds during the fall and winter months.
Making the Rose Simple Syrup
Simple syrups are very sweet, so a little goes a long way. I use an easy 2-2-2 formula: 2 cups of sugar, 2 cups of water, 2 cups of packed rose petals, but you can change the ratio to your liking. If you’ve never made simple syrup before, complete this recipe exactly as written the first time, then adjust future batches to your taste.
Sometimes when the petals are added to the syrup mix they quickly change color – this is normal. Once the mixture is removed from the heat, cover it and let it sit for three hours before removing the petals. This gives the flavor and color time to develop.
Straining the Syrup
Once the Rose Simple Syrup is cooked and cooled, it must be poured through a fine mesh strainer or cheesecloth. After the liquid is strained once, press the petals against the strainer (by hand or with a spoon) or squeeze the cheesecloth to extract all of the syrup. Then discard the petals and strain the syrup a few more times. This is a necessary step because any petal particles left behind in the syrup could cause it to mold.
Brightening the Syrup
In some cases, a squeeze of lemon will brighten the syrup. If you want to try this optional step, don’t use the whole batch at first. Instead, test it first by pouring about an ounce of your Rose Simple Syrup into a clear glass and then adding in a few drops of lemon juice. If you are happy with the color and taste with the lemon, then you are safe to touch up the whole batch by squeezing a full wedge into it. The Rose Simple Syrup in my recipe photo does have the lemon added.
Storing and/or Freezing the Syrup
Store this Rose Simple Syrup refrigerated for up to one week. Flavored simple syrups like this one can also be frozen for up to three months. Pour the syrup into airtight containers (plastic is best) taking care to leave extra space at the top for expansion. Ice cube trays are also a good option. Once the syrup freezes place the trays in freezer bags so the syrup stays nice and doesn’t pick up any odors. Thaw the syrup in the refrigerator as needed. Note that some simple syrups will stain plastic containers or trays.
Yield
This recipe yields approximately 3 cups of Rose Simple Syrup. I have it set at 24 servings (one ounce each), but obviously that depends on how you’re going to use it.
Suggested uses
- Use the syrup to flavor hot and iced tea, lemonade, seltzer, cocktails, mocktails, hot chocolate from scratch, etc.
- The Rose Simple Syrup shown with this post makes delicious macerated berries.
- This syrup is also delicious when used to sweeten baked apples or pears.
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If you like this Rose Simple Syrup Recipe, you may also enjoy this Herbal Simple Syrup or this Shiso Simple Syrup.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 3 hours |
| Servings |
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- Stir 2 cups of sugar into 2 cups boiling water until dissolved. IMPORTANT: Stay with your pot when you make any type of simple syrup - sugar burns and boils over easily.
- Turn off heat, add 2 cups of fresh rose petals. Simmer the petals on low for 5 minutes, remove from heat, cover and let the petal mixture sit for 3 hours.
- Squeeze all liquid from the rose petals and discard them.
- Pour the mix through a strainer or cheesecloth several times until all petal particles are removed.
- Optional step: add a squeeze of lemon to the syrup to enhance the color.
- Transfer to a glass bottle or jar. Store refrigerated for up to one week.
