Rose Petal Syrup

I’ve been meaning to make this syrup for awhile, and it was surprisingly easy. And it worked; it actually captures the scent of our favorite climbing rose bush (Eden, from Heirloom Roses). We have a few other rose bushes, and now I’m curious how the flavor and color would change if we tried those varieties.

This version isn’t overly perfume-y or cloying, just the right amount of floral.

Prep time: 60 minutes
Makes: 1 liter

Ingredients

• 50-75 g rose petals (from about 4 large rose heads), rinsed to remove any hidden bugs

• 1.5 liters (~6.5 cups) water

• 4 cups sugar

In a large pot, add the rose petals and water, cover, and bring to a boil. Turn the heat down and keep it at a low simmer for 30 minutes. The lid helps keep any essential oils from escaping. Remove from heat and let it cool for 10 minutes. 

Strain the rose petals and reserve the water in a large bowl. Remove the rose petals and transfer the now-flavored water back into the pot. Heat the water over medium heat, add sugar, and stir occasionally until the sugar has dissolved. 

Remove from heat and let it cool before bottling. You may need to strain the syrup through cheesecloth to remove any particles. Keep the bottle in fridge for up to a month.

Use in cocktails (see our rose gimlet recipe), baking, or as a liquid floral sweetener (iced mint tea!).