Homemade Rose Syrup with Fresh Rose Petals
Making rose syrup at home is a very, very easy process. You can make it “from scratch” with fresh rose petals or the super easy way with store-bought rose water.
Servings: 250 ml (approx)
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.