Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Rose Syrup and What to Do with It

Rose Syrup

I’m often asked for my rose syrup recipe and although it’s on the blog, it’s hidden in a summer cocktail post, so is hard to find. As it’s such a glorious concoction and now is the best season to make and use it, time for its very own moment in the spotlight, methinks.

A few years ago as I was savouring the deep red colour and scent of the only rose we have in our garden, I was inspired to capture these qualities along with the flavour by doing something other than rose sugar, crystallised roses or pot pourri. I’d made elderlfower cordial and various other syrups any number of times, so why not try rose as a syrup?

Red Rose

I’m so glad I did. It’s a great way to capture the very essence of rose and can be used in any number of ways: as a cordial, it makes a refreshing drink with both still and sparkling water; it’s a nice addition to cocktails and works fabulously well with fruit of all kinds but particularly summer berries. Try marinading strawberries in it. You can use it in preserves, baking or drizzled over ice-cream. Whipping up some dairy cream or cashew cream with a touch of rose syrup is one of the best things ever. There are plenty of recipes using the syrup to be found at the bottom of this post.

I make it every year now. I have to adapt the quantities according to how many roses I get. This year my rose, which is not ideally placed and is in a shady corner, produced only one flower. The quantities given in the recipe below are for one large flower, but can easily be scaled up if there are more roses available. Lucky you. The syrup keeps well in the fridge, but can also be frozen in plastic water bottles.

Rose Syrup
A deliciously fragrant and colourful rose syrup that captures the spirit of summer and can be used in many ways.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. Petals from a large deep red scented rose - unsprayed
  2. 200g golden granulated or golden caster sugar
  3. 200ml water
Instructions
  1. Place sugar and water in a pan and place over a low heat until the sugar is fully dissolved.
  2. Add the rose petals and leave uncovered to not quite simmer for half an hour.
  3. Strain the syrup into a sterilised bottle and leave to cool.
Notes
  1. This recipe can be scaled up according to how many roses you have and how much syrup you want to make.
  2. Keeps well in the fridge and freezes well.
Tin and Thyme http://tinandthyme.uk/
Simple and in Season LogoAs roses are now in season, I’m sending this off to Ren Behan for Simple and in Season.

 

 

Shop Local BadgeWell, this isn’t so much about shopping, although the sugar was bought at our local co-op, but the rose was sourced very locally indeed – from our garden. No food miles required. So, I’m hoping Elizabeth will be lenient and accept this rose syrup for Shop Local at Elizabeth’s Kitchen Diary.

Recipes using rose syrup:
Other recipes using fresh roses:

 

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Comments

    • Leave a Reply

      Choclette
      24th June 2015

      Thanks Andrea, let me know what you think if you do get to try it on ice-cream – or anything else.

    • Leave a Reply

      Choclette
      24th June 2015

      Angie, it is one of my favourite things to make and to have on hand – an exotic taste of summer.

  1. Leave a Reply

    Helen
    24th June 2015

    It looks so easy! I’d expected it to be some complicated process, somehow. We don’t have any roses, so I’ll have to see if I can ‘borrow’ some from a friend…

    • Leave a Reply

      Choclette
      24th June 2015

      Good idea Helen, I’m sure someone will be happy to donate a rose – just make sure they haven’t been sprayed with anything horrid.

  2. Leave a Reply

    Jacqueline Meldrum
    24th June 2015

    I’ve never used it before. Well I did make my own as a wee girl with water and smooching the petals about, but there was probably still bugs and everything in there. I thought I was making perfume lol! My parents rose bushes didn’t stand a chance.

  3. Leave a Reply

    Nayna Kanabar
    24th June 2015

    I love rose syrup and use it a lot but always buy it, I will book mark and try your recipe.

    • Leave a Reply

      Choclette
      25th June 2015

      I’ve never seen rose syrup for sale Nayna, but good to see there is another fan out there šŸ˜‰

  4. Leave a Reply

    cheri
    25th June 2015

    Wow! this looks fabulous, especially all the ways that you could use it.

    • Leave a Reply

      Choclette
      25th June 2015

      Thanks Cheri, the possibilities are endless and just a little can add a subtle flavour to fruit which isn’t always obvious.

  5. Leave a Reply

    Galina V
    25th June 2015

    I love rose syrup, haven’t made any yet this year, though just made a batch of strawberry and rose petal jam. Such a beautiful colour, and must have a fab aroma too. I can smell it from here. šŸ™‚

    • Leave a Reply

      Choclette
      25th June 2015

      Ooh that jam does sound good Galina. Rose and berries make for a fabulous combination.

  6. Leave a Reply

    Alida
    25th June 2015

    Rose syrup what a nice idea. I have never tried it and I love the idea.
    Your blog is getting better and better, I love your new photography and the design of your site.

    • Leave a Reply

      Choclette
      25th June 2015

      Thank you Alida, how lovely of you to let me know. I don’t get much in the way of feedback, so this has put a very big smile on my face šŸ˜€

  7. Leave a Reply

    Jenny Davies
    26th June 2015

    The minute I saw this recipe, I knew I had to do it. When we came home from shopping this morning our Scent-Imental striped rose has lost two blooms that were in a blowsy heap of perfect petals on the grass. I now have the most perfectly delicious syrup possible. Thank you!

    • Leave a Reply

      Choclette
      26th June 2015

      Oh do you really spray your roses GG? I guess that’s probably why mine never look as good as my grandfathers used to!

  8. Leave a Reply

    Janice
    27th June 2015

    I’ve never made rose syrup, sadly I don’t have a nice dark red rose, only pink ones. Love the look of it and I’m sure it will be featuring in recipes soon.

    • Leave a Reply

      Choclette
      28th June 2015

      If your roses are fragrant Janice, do give them a try. You’ll have a pretty pink syrup, and the flavour should be good.

    • Leave a Reply

      Choclette
      29th June 2015

      Thanks CC, although I’m a bit lost as to which glasses you are referring to.

  9. Leave a Reply

    Fiona @ London-Unattached
    28th June 2015

    How beautiful. And how I envy you living in Cornwall. I will just have to cultivate my garden (as they say). Meanwhile, what a great little recipe – I wonder what other flowers it would work well with?

    • Leave a Reply

      Choclette
      29th June 2015

      Thanks Fiona. As you know, I love living in Cornwall and feel lucky to be back home again. As for the syrup, I’ve tried elderflower and lilac with good results, but rose is my favourite.

  10. Leave a Reply

    Fiona @ London-Unattached
    28th June 2015

    This is a second comment because I can’t tell what has happened to the first. It looks lovely Choclette…and simple enough even for me. Now, I just need to find the rose!

    • Leave a Reply

      Choclette
      29th June 2015

      I got your first comment Fiona, but very happy to have a second šŸ™‚

  11. Leave a Reply

    Sarah
    28th June 2015

    I’ve never tried rose syrup before. new project for me! love the idea oaf it drizzled over ice-cream. yum.

    • Leave a Reply

      Choclette
      29th June 2015

      It’s so easy Sarah, all you need to do is find a well scented unsprayed rose or two.

  12. Leave a Reply

    Kate - gluten free alchemist
    29th June 2015

    Oh my Choclette! Wonderful!! It has never even crossed my mind to make rose syrup…… I think the idea of soaking roses brings back memories of nasty childhood perfume experiments. Now this sounds far more appealing. I am wondering what other flowers could be used? I will definitely be giving it a go. Does it matter what type/colour of rose you use and is it better to have a strongly scented variety?

    • Leave a Reply

      Choclette
      29th June 2015

      Ah Kate you need to make this quickly and get rid of nasty experimental perfume recipes. You can use any scented rose, the more deeply perfumed the better. Colour is less of an issue, but if you can get dark red, you’ll get a better colour. Also make sure they are unsprayed.

  13. Leave a Reply

    Eileen Teo
    12th July 2015

    Thanks for the recipe. In singapore, we often buy rose syrup and mix it with water to drink like squash. I love it so much!

    • Leave a Reply

      Choclette
      13th July 2015

      Ah yes, I do that too Eileen. I’ve never seen it for sale over here.

  14. Leave a Reply

    Ren Behan
    17th July 2015

    Winning recipe! Thank you for linking to Simple and in Season. Pinned and the recipe round up is now live. Hope you like the book! Ren

    • Leave a Reply

      Choclette
      18th July 2015

      Thank you so much Ren, really really pleased to have been picked. And I love the book šŸ™‚

  15. Leave a Reply

    Elizabeth
    14th August 2015

    That is such a stunner of a rose, and what a super way to cook with it – beautiful! Look at that colour and I bet it smells divine!! Thank you for sharing with the #ShopLocalChallenge!

    • Leave a Reply

      Choclette
      14th August 2015

      It’s a lovely rose Elizabeth with a powerful flavour and making it into rose syrup means I can enjoy it all year round šŸ™‚

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