Rose Syrup and What to Do with It
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?
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 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.
- Petals from a large deep red scented rose - unsprayed
- 200g golden granulated or golden caster sugar
- 200ml water
- Place sugar and water in a pan and place over a low heat until the sugar is fully dissolved.
- Add the rose petals and leave uncovered to not quite simmer for half an hour.
- Strain the syrup into a sterilised bottle and leave to cool.
- This recipe can be scaled up according to how many roses you have and how much syrup you want to make.
- Keeps well in the fridge and freezes well.
Well, 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 for Shop Local at Elizabeth’s Kitchen Diary.
Recipes using rose syrup:
- Apple, rose white chocolate cake
- Blackberry, coconut and rose barfi
- Blackcurrant and rose nonnettes
- Blackcurrant and rose white chocolate ripple ice cream
- Blueberry and rose almond bars
- Chocolate and rose summer fruit tiramisu
- Chocolate pancakes with blackcurrant and rose compote
- Raspberry, rose and white chocolate cake
- Rhubarb and rose polenta cake
- Rhubarb and rose white chocolate ice cream
- Rhubarbarella cocktail
- Rose and strawberry victoria sponge
- Strawberry rose trifle
- Waffles with rhubarb rose compote and rose cream
Other recipes using fresh roses: