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Warm summer days, moonlit nights and a month filled with gorgeous aromatic roses – what’s not to love about June! And there’s no better time to turn these fragrant rosy blooms into culinary creations than over the next few weeks. Start with this beautiful floral syrup that whips up in no time at all and keeps for 2-3 months in the fridge. This delightful elixir adds a lovely floral sweetness to teas, summer cocktails, baking, desserts and so much more. Drizzle it over fresh strawberries and elderflower ice cream – heavenly!

Pick roses early in the morning, and just before they are in mature full bloom. Their perfume will be the strongest and your syrup will have the most intense rose flavour.


Rose Petal Sweet Syrup


• 3 cups of lightly packed organic dark pink or red rose petals with a strong perfume
(Damask, Rugosa or fragrant heirloom roses are a lovely choice OR substitute with 1 cup of dried rose petals)
• 2 ½ cups pure water
• 2 ½ cups organic cane sugar
• ¼ teaspoon of kosher or sea salt
• 2 tablespoons of fresh lemon juice

• Snip off the white tip-end of the rose petals (they can be bitter) and gently rinse the petals
• Put petals in a food processor and pulse a few times to a course grind. Or, alternatively, lightly hand chop to a coarse grind.
• Place sugar, salt, and water in a saucepan over medium heat. Bring to a boil and simmer 4 – 5 minutes until sugar is completely dissolved.
• Stir in chopped rose petals, then stir in lemon juice. Bring back up to the boil. Immediately remove from heat, and set aside to cool.
• Once cooled, cover, and leave syrup to rest at room temperature for 6 – 8 hours or overnight
• Once rested, pour the mixture through a fine-mesh strainer positioned over a bowl with a spout. Stir the syrup to push the liquid through. Use the back of a spoon to press out all the liquid. Discard rose mash or see *tips below
• Pour syrup into a sterilized bottle or jar with a lid or air-tight container. Store in the fridge for up to 3 months, if it lasts that long!

• Use to sweeten cocktails or mocktails
• Make a delicious rose cordial using 1 part syrup to 4 parts water. To serve, pour over and top up with sparkling water if desired.
• Add 1 teaspoon of syrup to a glass of prosecco for a delicious sweet rose bubbly!

• Use only organic or no pesticide garden roses. Do not use florist roses, they have been treated with chemicals and are not as fragrant as garden or heirloom roses
• The color and flavor intensity will depend on the type of rose petals used
• To create a darker red syrup, add ½ – 1 teaspoon of dried hibiscus at the same time as you add the rose petals and let steep together. Hibiscus will give the syrup a beautiful deep red colour
• To create a stronger rose flavour add a small amount of rose water or rose extract to the syrup. Start with a small amount, then taste. You can always add more if needed, but you can’t take it out
• Leftover sweet rose pulp/mash can be used to flavour desserts or spread on toast like a jam

Disclaimer: Benefit information is for interest purposes only and not meant to treat, cure, or prevent any illness or disease. As with all flower or herbal teas consult your doctor before using them for medicinal purposes.