Rose Syrup (From Rose Petals or Rose Water)
This Middle Eastern rose syrup is great in coffee, on desserts, and in sodas, and takes just 5 minutes of active work to make homemade rose simple syrup. It's common in Indian and Pakistani, as well as some Italian, French, and Mediterreanean dishes.
Servings: 16
Ingredients
- 1 Cup sugar alt. granulated sweetener
- ¾ Cup water
- ½ Cup dried rose petals or 1 Cup fresh rose petals see notes
- pinch of hibiscus optional, for color
Instructions
- Heat the water and sweetener in a metal-bottom pan until just simmering, then lightly stir the water until everything dissolves.
- Meanwhile, measure your dried rose petals or carefully wash and pull off the petals from your fresh flowers, if making rose simple syrup from fresh rose petals. If using dried flowers, pull off only the dried petals before measuring the half cup.If using little tiny dried roses from the Middle Eastern market or online, it may take you as long as a half hour to carefully pull off a full half cup of rose petals. Watch out for brown centers and dried plant detritus from the center of the flowers. Next time I make this, I'll be using fresh rose petals again. Either way, make sure to use food-grade roses!
- Once your sugar water is back to simmering, add the rose petals and hibscus (if using), and stir everything together until each petal is wet. If only using rose water, don't add it until the syrup has cooled totally off the heat for 10 minutes.
- Heat the rose simple syrup mixture on low for 7-8 minutes (set a timer), never letting it get above a simmer, stirring only if the petals start to all rise to the top. The petals will mostly turn a light brown and lose their pink.
- When your timer goes off, remove the mixture from the heat and let it sit on a cool burner for 20 more minutes (to infuse further). This is when you should add the vanilla, if using, and set a timer for 10 minutes to add the rose water (if using).
- Finally, once your timer goes off, strain the mixture and preserve your rose simple syrup in a closed container in the fridge for up to 10 days or in the freezer for up to 6 months.
Notes
Rose Flavoring Options: you can use either 2 Tablespoons of high-quality rose water or 1 Cup of fresh rose petals, lightly packed, or the ½ Cup of dried rose petals shown in the recipe card below. Just know that if you're only using rose water your rose syrup will be markedly thinner.
Enhanced Rose Flavor: I find the strength of this rose syrup to be ideal as written, but if your syrup isn't as fragrant as you prefer, you can add a teaspoon of high-quality rose water.
But be sure to only add it to your mostly-cooled rose syrup to add depth and a more 'typical' rose flavor to the syrup, depending on the type of rose petals you use.
For a Red Color: to add a bright pink color to your rose simple syrup, add 1 to ½ teaspoon of dried hibiscus flowers or one whole fresh hibiscus flower to the syrup after you've taken it off the heat.
I only added a pinch this time and it only added a bit of color, but if you add this much when you add the rose petals, it will likely over-infuse and make everything bitter and a bit sour.
To Use Fresh Roses: if making rose syrup with fresh rose petals, make sure that the rose you use is very fragrant and has the hue you want in your syrup. For example, a white rose that smells amazing will make a very aromatic syrup, but it will be clear rather than a rosy pink.