Rose Petal Syrup

August 4, 2024

There are so many ways you can use rose syrup. From mocktails and cocktails, to desserts and baked goods. I’ve even been drizzling it over my yoghurt and strawberries.

I wanted my syrup to have a lovely rich colour so I picked a good mix of petals including those that were darker pink and also those that had the strongest scent. Without scented roses, you’re not going to get that lovely perfume aroma. It’s always important to pick petals that you know haven’t been sprayed too.

A good way to add a pop of colour and sweetness to a summer brunch.

Ingredients:

300g rose petals (only ones that haven’t been treated with any chemicals)

1 litre water

1kg sugar

1 lemon

Method:

Collect your rose petals and gently rinse them to remove any debris or dirt.
Pop the petals in a large bowl and cover with boiled water, then squeeze in a lemon. Bruise the rose petals (I use a pestle) to extract their fragrance. Cover the bowl with a plate and infuse for 24 hours.
After 24 hours, strain the water from the petals, squeezing the petals to extract as much water as you can. Combine the collected rose water with the sugar in a pot and bring to the boil until the sugar is dissolved.
Allow the syrup to cool then pour into sterilised bottles and keep in the fridge for up to 2 months.