Are you wondering how to make Rose Syrup at home? I used to buy Rose Syrup, but recently, I started making it at home with homemade rose water. So, this rose syrup’s aroma and color come only from organic roses and it’s free of chemicals, coloring, and preservatives.
Let’s Make Rose Syrup at Home!!
Rose Syrup is a rose-flavored syrup with a sweet floral flavor and a delicate rose scent. It is a refreshing syrup and is used in many beverages and desserts in Asian and Middle Eastern cuisines.
There are different ways to make rose syrup at home. In this post, I will show you how to make rose syrup with homemade rose water. First, you make rose water using fresh rose petals, and then gently simmer it in a thickened sugar syrup.
You’ll find here an easy-to-follow recipe with step-by-step instructions. It includes helpful info and tips for making it. You’ll also learn how to use it in various recipes. It’s a flexible, simple recipe that you can easily adjust to your needs! It will keep in the fridge for several weeks and in the freezer for many months.
Rose Syrup is incredibly versatile!!
Rose Syrup is incredibly versatile!! It’s a delightful addition that gives a sweet and floral flavor to a variety of desserts and beverages. This is sure to impress your family, friends, and guests.
This Rose Syrup also makes a great gift. Package it in a pretty glass container. You’ve got a lovely DIY gift to give your family and friends for special occasions.
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The difference between Rose Syrup and Rose Water
The key difference between Rose Syrup and Rose water is that rose water does not contain added sugar. Rose syrup is made with added sugar. It can be used for both flavoring and sweetening at the same time. Rose water is rose-scented water. It is infused with the lovely aroma of fresh rose petals. It is commonly used in cosmetics, perfumes, and some food recipes.
How to Make Rose Water?
The proper commercial rose water is produced through steam distillation. But, you can make a simple rose water at home the easy way. Here is a detailed recipe for making Hoemeade Rose Water.
How to make Rose Syrup at home?
There are different ways to make rose syrup at home;
- With homemade Rose Water: First, you make rose water from fresh rose petals. Then, you gently simmer it in thickened sugar syrup
- By simmering the rose petals with sugar and water: You just simmer fresh rose petals together with sugar and water. Then strain to get the syrup.
- With store-bought Rose Water: You can use store-bought rose water to give the sugar syrup its rose flavor.
How to Make Rose Syrup
with Homemade Rose Water
In this post, I will show you how to make rose syrup with homemade rose water in 4 simple steps.
- Prepare the fresh rose petals
- Make the Rose Water with rose petals
- Make the sugar syrup
- Gently simmer rose water in the sugar syrup
First, you make rose water using fresh rose petals. Next, you make a thick sugar syrup. Finally, gently simmer the rose water in the sugar syrup. Make sure not to boil the syrup after adding the rose water. You want to gently simmer it to keep as much of the aroma and flavor as possible. Adding the rose water after the sugar syrup is cooked avoids damaging the flavor and aroma.
How to Make Homemade Rose Water?
You can make homemade rose water in two ways.
- By steeping the rose petals in heated water.
- By gently simmering the rose petals in water.
In this recipe, I have made rose water by steeping the rose petals in heated water overnight. This process takes a couple of hours. You can also leave them overnight. Then, strain to get rose water.
By steeping – The rose water is prepared by leaving the rose petals in heated water.
If you like to know how to make rose water by simmering rose petals in water, please refer to Homemade Rose Water with Fresh Roses
By simmering – The rose water is prepared by gently simmering the fresh rose petals in the water. Then, the mixture is strained to get rose water.
Ingredients
Please see the recipe card below for quantities.
- Edible Rose Petals – Use rose petals that are either homegrown or food-grade if purchased. Do not use roses for floral arrangements. Do not use non-food-grade roses, because they are probably waxed. They may also use pesticides that can be toxic.
- Granulated White Sugar – Use refined white sugar to keep a clean color and flavor. Brown sugar has a caramel flavor and adds an unfavorable color to the syrup.
- Water – Use distilled water or filtered water after boiling
- Lemon Juice – Used to brighten the color of the rose syrup. It also helps prevent the crystallization of sugar.
Rose Syrup; Treat it like a cordial
Rose Syrup is rose-flavored sugar syrup or cordial, so it should be thick and very sweet. I prefer making it more concentrated in form, but, it should be in a pourable consistency.
You can dilute it with other liquids. You only need one or two tablespoons of rose syrup to flavor a glass of milk. You can also use it to flavor water or sparkling wine to make a drink.
Thick sugar syrup will last longer in the fridge as sugar acts as a preservative. So don’t reduce the sugar when you make this rose syrup.
Rose Syrup Uses
There are lots of ways to use rose syrup! Get inspired with these ideas.
- Use to make Falooda or Faluda (Asian Milkshake)
- Use to flavor Mahalabia (Arabic milk pudding)
- Add to tea or herbal tea to sweeten and flavor
- It makes great rose tea lattes
- Add to flavor coffee or lemonade
- Add to prosecco or champagne for an easy cocktail
- To make mocktails
- Add to lemonade to make rose lemonade
- Add flavor cakes, cupcakes, and cookies
- Add milk to create rose milk or milkshake
- Use to make sharbat with milk or water
- Add it to a glass of club soda or Sparkling water and ice for a refreshing drink
- Drizzled on ice cream, mascarpone, ricotta, or yogurt for quick desserts
- Drizzle over pancakes, waffles, or French toast
- you can also make a pink tinted rose buttercream icing for decorating cakes and cupcakes
Useful Tips
- Use homegrown roses. OR Be sure to buy edible or food-grade roses from a reputable seller. Make sure they are not sprayed with any chemicals or pesticides. The petals otherwise be poisonous.
- If your rose petals are big, you can use 2 to 3 roses. If you have small petals, you will need 10 or more roses.
- Use fresh roses that have a strong fragrance for more floral fragrance.
- The color of the final syrup will be different according to the color of the roses you used. You want dark red or pink roses to get a nice red color.
- If you can’t get red ones, any color rose will do. You will have to use a drop of red or pink food coloring to color the rose syrup.
- Use white sugar. Brown sugar has already a color and taste.
- To prevent bacteria growth, make sure the container you use to store the syrup is fully sanitized.
- Let the syrup cool completely before pouring it into the bottles.
How to Store Homemade Rose Syrup?
Pour rose syrup into a clean, airtight container and store it in the fridge for up to four weeks. It is freezable and can be frozen in freezer-safe containers for 6 months or even longer. You can freeze the rose syrup by pouring it into an ice cube tray. When you’re ready to use, just thaw the cubes as needed in the fridge overnight.
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Rose Syrup with Homemade Rose Water
(STEP-BY-STEP RECIPE)
Scroll down for the recipe card for the full ingredients list and recipe method
Course: DIYs, Cordial, Drinks
Cuisine: Asian, Middle Eastern
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 250 ml (on average)
Ingredients
2 to 3 big roses or 8 to 10 small roses
500 ml distilled or filtered water, divided
200 g white granulated sugar
1 tbsp lemon juice
NOTE: It’s a flexible recipe that you can easily make your own! So, feel free to adjust the amount of ingredients to suit your needs. You can add more sugar to make a sweeter syrup.
Instructions
Preparation
Use fresh, edible, unsprayed, fully blooming roses. Red or dark pink rose petals give the most favorable results.
Gently pull the petals off the stem. Look through the petals and remove any wilted or brown spots. Place the petals in a large colander and gently rinse them under running water to remove dirt and insects. Don’t soak petals in water.
Make Rose Water
Take a glass jar (around 500ml) and add the petals. Bring water (about 400ml) to a boil and fill the jar until the petals are submerged. If the petals float on the surface, push them down into the water. Put a lid on the jar and let stand for a couple of hours up to overnight. The rose petals will release their color and flavor into the water.
Strain and discard the petals. Now, you have homemade rose water.
Make Sugar Syrup
Place the sugar, and water (about 100ml) in a medium pot and stir. You can add lemon juice here as It helps prevent the crystallization of sugar. Bring it to a boil over medium heat. Once it boils, reduce the heat to low and simmer for another 5 minutes or until it thickens.
Make Rose Syrup
Add the prepared rose water and mix well. Simmer over low heat for another 5 to 10 minutes, or until the syrup gets thickened but still pourable. For thicker syrup, simmer for 5-8 extra minutes. Leave it to cool down to room temperature.
Once cooled completely, pour into clean dry airtight glass bottles. Label and store in the fridge for up to 4 weeks or so. I usually keep them in the freezer for up to one year or so.
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Homemade Rose Syrup with Fresh Rose Petals
Ingredients
- 2 to 3 big roses or 8 to 10 small roses
- 500 ml distilled or filtered water divided
- 200 g white granulated sugar
- 1 tbsp lemon juice
Instructions
Preparation
- Use fresh, edible, unsprayed, fully blooming roses. Red or dark pink rose petals give the most favorable results.
- Gently pull the petals off the stem. Look through the petals and remove any wilted or brown spots. Place the petals in a large colander and gently rinse them under running water to remove dirt and insects. Don’t soak petals in water.
Make the rose water
- Take a glass jar (around 500ml) and add the petals. Bring water (about 400ml) to a boil and fill the jar until the petals are submerged. If the petals float on the surface, push them down into the water.
- Put a lid on the jar and let stand for a couple of hours up to overnight. The rose petals will release their color and flavor into the water. Strain. Now, you have homemade rose water.
Make sugar syrup
- Place the sugar and water (about 100ml) in a medium pot and stir. You can add lemon juice here as it helps prevent the crystallization of sugar. Bring it to a boil over medium heat. Once it boils, reduce the heat to low and simmer for another 5 minutes or until it thickens.
Make the rose syrup
- Add the prepared rose water to thickened sugar syrup. Mix well. Simmer over low heat for another 5 to 10 minutes, or until the syrup gets thickened. For thicker syrup, simmer for 5 extra minutes. Remove the pot from the stove. Leave it to cool down to room temperature.
- Once cooled completely, pour into clean dry airtight glass bottles. Label and store in the fridge for up to 4 weeks or so. I usually keep them in the freezer for up to one year or so.
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