How to Make Rose Syrup (Step-by-Step)
Making rose syrup at home is surprisingly simple and doesn’t require any fancy tools or hard-to-find ingredients. If you’ve ever steeped tea or made a sugar syrup before, you’re already halfway there. So, here's how I make mine.
Equipment
- Small Saucepan:
- Fine-Mesh Strainer or Cheesecloth:
- Measuring cups and spoons
- Heatproof spoon for stirring
- Clean glass bottle or jar for storage
Ingredients
- Dried edible rose petals (1/4 to 1/3 cup) or 2–3 tablespoons culinary rose water
- 1 cup white sugar (or cane sugar for a more natural flavor)
- 1 cup water
- Optional: a splash of beet juice or hibiscus for pink color
- Optional: a drop of vanilla extract or lemon zest for depth
Instructions
- Step 1) Make a Rose Infusion: Bring 1 cup of water to just below a boil, then remove from heat. You then add your rose petals and let them steep for 5–10 minutes, longer if you want a stronger aroma. If you’re using rose water, you can skip the steeping and move straight to the next step.
- Step 2) Add Sugar and Simmer: Strain out the rose petals using a fine mesh strainer or cheesecloth. Next, pour the rose infusion back into the pan, add the sugar, and stir gently over low heat. Let it simmer (not boil) until the sugar completely dissolves and the syrup thickens a little. This usually takes about 5–8 minutes.
- Step 3) Cool and Bottle: Take the syrup off the heat and let it cool completely at room temp. Once it’s no longer warm, pour it into a clean bottle or jar. Afterward, store it in the fridge and use it within 2 to 3 weeks. It’s normal if it separates a bit. Just give it a shake before using.