This my dear friends is an exotic and fragrant syrup that I enjoyed since my childhood days. It is highly versatile. You’ll find its use as a flavoring in many traditional Indian, Persian and middle eastern cooking much the way Westerners use vanilla. You can drizzle over crepes, kulfi (indian ice-cream) or add it to milk and desserts or use it in baking or in cocktails for a subtle rose flavoring. If you have never tried your hand at homemade rose syrup , you won’t believe how easy it is to make. I made a small batch in end of June when my rose bushes were in full bloom.
You make rose syrup like you would prepare any other floral syrup by using the basic simple syrup formula of one to one sugar and water ratio. First I steeped the rose petals in a bowl. Steeping in hot water release the flavor and color much faster. The longer it steeps though, the stronger the flavor will be. This rose syrup keeps well on the counter for 2 months but mine usually finishes within 6-7 weeks.
Some Quick Notes
Use old fashioned pink or red roses that smell really good, and not the one that are grown for looks. I know not everyone has rose plants in their home, infact you can make with dry rose petals as well or borrow some from friends. Just make sure they are non-sprayed and (preferably) organic.
If your roses are not very fragrant ( that happens sometimes) add some store bought rose water.
The longer you let the rose petals steep, the stronger the color and flavor will be.
Do not boil when you heat the rose water and sugar to save the essential oils from evaporating.
Add lemon juice or citric acid to lengthen its shelf life and to deepen the color. If you want to darken the color more, add a tiny touch of red food coloring or some fresh beet juice ( I haven’t added any color in mine).
An exotic and deliciously fragrant rose syrup that can be used in many ways, much like vanilla.
Ingredients
- 50 g old fashioned pink or red rose petals, rinsed (the darker your petals, the more color you will get)
- 500 ml water
- 500 g white granulated sugar
- 1 tbsp lemon juice or 1/2 tsp cream of tartar(block the crystallization reaction)
Instructions
- Pour boiling hot water over the petals. Cover bowl, and let sit overnight to ensure maximum flavor.
- The next day, uncover the bowl and drain the liquid in a pan from the rose petals through a mesh strainer.
- Press and squeeze the petals out to extract all of the rose liquid.
- Stir sugar and lemon juice in the extracted rose liquid (measure, if reduced make it 500ml) and cook on low heat.
- Cover and simmer gently for 10 minutes, without stirring.
- Remove from heat and let cool.
- After it has cooled pour into a jar or a bottle.Screw on the lid.
- This syrup keeps in the fridge for months and 8 weeks on the counter.
Notes
Recipe for rose flavored cupcakes over here.
This post is linked to Allergy Free Wednesdays.
Angie@Angie's Recipes
I must give this a try! Those cupcakes look really pretty.
Anitha Gowda
I simply dab this fragrant water on skin sometimes…never knew it is so simple to make at home. Thank you for recipe
Monica
This is fascinating! So interesting to see and read how rose syrup is made! Thanks for sharing. Hope you’re enjoying a wonderful summer so far.
Blackswan
I usually buy from stores, but have never tried homemade. This looks like a real treat, Bal! xoxo
Zainab
Oh this is such a versatile syrup!!
Soma Saha Ray
to me this post is aesthetically beautiful….with a touch of so much care balvinder….beautiful
Soma Saha Ray
A beautiful post which reflects your aesthetic sense
Norma Chang
No idea rose syrup was so easy to make, thanks for sharing.
Katerina
I bet its fragrance is so potent! Lovely!