You are going to love this rose simple syrup recipe. It has such a delicious flavour and is so easy to make with just 3 ingredients. Ready in no time you can use this simple syrup to flavour cocktails, mocktails, or for topping desserts.
I love making my own sauces and spreads like my plum chia jam because it's not only so easy to do but the homemade versions usually taste better and are usually healthier for you. That's why I can't wait for you to try the simple syrup recipe I am sharing with you today.
Table of Contents
Why you will love this recipe:
- It's so easy to make - just like my brown sugar simple syrup.
- This simple syrup has such a delicious flavour - the combination of the delicate rose flavour with the sweetness of sugar is just perfect.
- It's cheaper to make your own rose simple syrup compared to buying pre-made ones at the store so it's a great way to save money on groceries.
- You can use this syrup in so many ways.
- Compared to many store-bought versions this syrup is made without artificial colouring, preservatives or natural flavours.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Edible rose petals - be sure that you are using food grade edible flower petals.
- Cane sugar - I prefer to use cane sugar to make simple syrup but you can use white sugar as well. I do not recommend using brown sugar or coconut sugar as the syrup would lose its pretty pink colour.
Recipe variations and add ins:
- If you want this syrup to have a brighter pink colour you could add a few drops of pink food colouring.
- To give this syrup a vanilla flavour: add 1 teaspoon of vanilla extract.
- For a stronger rose flavour: you can make this syrup with rose water.
- If you want a larger batch feel free to double or triple this recipe.
- To make organic rose syrup: use organic rose petals and organic sugar.
How to make rose simple syrup:
- Step 1: Add the sugar, water and rose buds to a small pot or small saucepan on the stovetop. Heat the rose mixture over medium heat until it starts to simmer and the sugar dissolves. Turn the heat down to low and simmer for about 5 minutes.
- Step 2: Using a fine strainer remove the rose petals.
- Step 3: Simmer the syrup for another 10 minutes until it thickens and has the consistency you prefer.
- Step 4: Turn off the heat and allow the mixture to cool and come to room temperature. You can either let it cool in the saucepan or transfer it to another container to cool.
Tip:
For a thicker syrup, allow it to simmer for longer.
Uses for rose simple syrup:
This is such a versatile syrup and can be used in so many ways including:
- To make cocktails or mocktails such as a lemon drop martini, pink lemonade or iced tea.
- It can be added coffee, tea or bubble tea to give them a slight floral flavour.
- Serve it over vanilla ice cream to give it a delicate rose flavour.
- Add it to some club soda to make a pretty pink sparkling drink.
- For topping pancakes, crepes or waffles.
Frequently asked questions:
Yes it is. It is vegan and vegetarian.
No it is not.
Store any leftover simple syrup in the fridge in an airtight container or jar for up to a month. If it starts to go cloudy that means it's time to make a new batch.
Other sauces and spreads you will love:
Recipe
Rose Simple Syrup
Equipment
- Pot or saucepan
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 2/3 cup dried rose petals
Instructions
- Add the sugar, water and rose blossoms to a small pot on the stovetop.
- Heat over medium heat until the mixture starts to simmer. Turn the heat down to low and simmer for about 5 minutes.
- Using a fine strainer remove the rose petals.
- Simmer the syrup for another 10 minutes until it thickens.
- Turn off the heat and allow the mixture to cool.
- Serve and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- For a thicker syrup, allow it to simmer even longer.
- Store this syrup in an airtight container or jar in the fridge for up to 30 days.
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