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 summer is the best season to make and use it, time for its very own moment in the spotlight, methinks.
Rose Petals
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?
Rose Syrup Uses
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.
How Much Rose Syrup To Make?
I make rose syrup 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 they 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 – The Recipe
- Petals from a large deep red scented rose - unsprayed
- 200 g golden granulated or golden caster sugar
- 200 ml 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 just about simmer for half an hour.
Strain the syrup into a sterilised bottle, seal 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.
Can keep in the fridge for up to a year.
Freezes well.
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
- Raspberry rose friands
- Rhubarb and rose polenta cake
- Rhubarb and rose white chocolate ice cream
- Rhubarbarella cocktail
- Rose plum yoghurt ice lollies
- Rose and strawberry victoria sponge
- Spelt waffles with rose raspberry sauce
- Strawberry rose mint fizz
- Strawberry rose trifle
- Waffles with rhubarb rose compote and rose cream
Other Recipes Using Fresh Rose Petals
- Rose cupcakes – Tin and Thyme
- Rose petal pesto – Recipes from a Pantry
Rose Syrup. PIN IT.
Show Me
Thanks for visiting Tin and Thyme. If you make this recipe for rose syrup, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Linkies
This post may not be 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. As roses are now in season, I’m also sending this rose syrup off to Ren Behan for Simple and in Season.
anukampa
24th June 2015 at 10:24 amwow…we use rose syrup in lot of desserts in India.
Choclette
24th June 2015 at 1:52 pmOoh, I bet you do. I’d be interested to know how you make it?
Andrea @ The Petite Cook
24th June 2015 at 10:31 amWhat a wonderful idea, I’m so curious to try it on ice cream, sounds delish!!
Choclette
24th June 2015 at 1:53 pmThanks Andrea, let me know what you think if you do get to try it on ice-cream – or anything else.
Angie@Angie's Recipes
24th June 2015 at 10:51 amI have never tried making rose syrup…this is such a great idea.
Choclette
24th June 2015 at 1:54 pmAngie, it is one of my favourite things to make and to have on hand – an exotic taste of summer.
Helen
24th June 2015 at 12:25 pmIt 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…
Choclette
24th June 2015 at 1:50 pmGood idea Helen, I’m sure someone will be happy to donate a rose – just make sure they haven’t been sprayed with anything horrid.
Jacqueline Meldrum
24th June 2015 at 3:27 pmI’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.
Choclette
24th June 2015 at 4:40 pmHaha, sounds like it’s may be time for a 2nd attempt Jac.
Nayna Kanabar
24th June 2015 at 10:24 pmI love rose syrup and use it a lot but always buy it, I will book mark and try your recipe.
Choclette
25th June 2015 at 8:00 amI’ve never seen rose syrup for sale Nayna, but good to see there is another fan out there 😉
cheri
25th June 2015 at 1:58 amWow! this looks fabulous, especially all the ways that you could use it.
Choclette
25th June 2015 at 8:04 amThanks Cheri, the possibilities are endless and just a little can add a subtle flavour to fruit which isn’t always obvious.
Galina V
25th June 2015 at 10:47 amI 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. 🙂
Choclette
25th June 2015 at 6:54 pmOoh that jam does sound good Galina. Rose and berries make for a fabulous combination.
Alida
25th June 2015 at 1:52 pmRose 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.
Choclette
25th June 2015 at 6:56 pmThank 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 😀
Jenny Davies
26th June 2015 at 1:52 pmThe 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!
Choclette
26th June 2015 at 3:19 pmAh brilliant, how lovely Jenny. Do you have a picture?
Jenny Davies
26th June 2015 at 10:03 pmI sure do! I have no clue how to post one here, but if you go to my Facebook page at https://www.facebook.com/pages/Jenny-Eatwells-Rhubarb-Ginger/161388070631031?sk=wall you’ll see it! 🙂
Choclette
26th June 2015 at 11:02 pmBrilliant Jenny – so glad you like it and I love the two lots of rose petals.
Jenny Davies
27th June 2015 at 10:30 amYou’re welcome! I shall blog the recipe, with many credits to you of course, because the whole rose-growing and culinary world needs to know! LOL I’ll try very hard to remember to come and let you know when I have. 🙂
Choclette
28th June 2015 at 10:55 amThanks Jenny, that would be great. I’m glad you are as enamoured of the recipe as I am 🙂
Jenny Davies
29th June 2015 at 9:43 pmJust to let you know I’ve blogged about your recipe, you can see it here : http://jennyeatwellsrhubarbginger.blogspot.co.uk/2015/06/rose-syrup-oh-yes-its-thing.html Do let me know if you’d like anything changing!
Choclette
2nd July 2015 at 2:41 pmThank you Jenny, it’s a lovely post. So pleased you are as enthusiastic as I am about it 🙂
Glamorous Glutton
26th June 2015 at 8:14 pmI love rose syrup, if only I had a rose that didn’t have to be sprayed. GG
Choclette
26th June 2015 at 9:11 pmOh do you really spray your roses GG? I guess that’s probably why mine never look as good as my grandfathers used to!
Janice
27th June 2015 at 3:36 pmI’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.
Choclette
28th June 2015 at 11:02 amIf your roses are fragrant Janice, do give them a try. You’ll have a pretty pink syrup, and the flavour should be good.
the caked crusader
28th June 2015 at 2:37 pmI love your presentation in those beautiful glasses!
Choclette
29th June 2015 at 10:29 amThanks CC, although I’m a bit lost as to which glasses you are referring to.
Fiona @ London-Unattached
28th June 2015 at 6:31 pmHow 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?
Choclette
29th June 2015 at 10:33 amThanks 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.
Fiona @ London-Unattached
28th June 2015 at 6:34 pmThis 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!
Choclette
29th June 2015 at 10:34 amI got your first comment Fiona, but very happy to have a second 🙂
Sarah
28th June 2015 at 7:38 pmI’ve never tried rose syrup before. new project for me! love the idea oaf it drizzled over ice-cream. yum.
Choclette
29th June 2015 at 10:35 amIt’s so easy Sarah, all you need to do is find a well scented unsprayed rose or two.
Bintu @ Recipes From A Pantry
29th June 2015 at 4:44 pmI love love love rose syrup and have a tonne of ideas of what to do with it and now you have given me a tonne more.
Choclette
29th June 2015 at 7:48 pmHooray for roses, they have such a wonderful flavour.
Kate - gluten free alchemist
29th June 2015 at 9:31 pmOh 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?
Choclette
29th June 2015 at 9:55 pmAh 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.
Eileen Teo
12th July 2015 at 10:24 pmThanks for the recipe. In singapore, we often buy rose syrup and mix it with water to drink like squash. I love it so much!
Choclette
13th July 2015 at 1:46 pmAh yes, I do that too Eileen. I’ve never seen it for sale over here.
Ren Behan
17th July 2015 at 9:58 pmWinning 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
Choclette
18th July 2015 at 12:12 pmThank you so much Ren, really really pleased to have been picked. And I love the book 🙂
Elizabeth
14th August 2015 at 8:41 amThat 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!
Choclette
14th August 2015 at 10:29 amIt’s a lovely rose Elizabeth with a powerful flavour and making it into rose syrup means I can enjoy it all year round 🙂
Mary
23rd July 2016 at 3:34 amThis recipe sounds wonderful. I’m no gardener so am off to badger my ‘green-fingered’ friends for some unsprayed roses. Can’t wait for Summer!!
Choclette
23rd July 2016 at 9:15 amIt’s one of my favourite staples Mary. Just about to make some plum and rose ice lollies with it now. Hope you manage to find a good rose or two.
Nam
14th June 2017 at 4:45 pmStumbled across your website & love the many ways you’ve used Rose Syrup, l will try it in a Victoria Sponge this summer. Rose Syrup takes me back to childhood summers, when my mum would give us Rose Syrup Milkshakes, sometimes with just milk & other times with ice cream added. If anyone wonders where to buy it you can find it any Asian grocery stores & also in Asda & Tesco, in the Asian or World foods aisle
Choclette
14th June 2017 at 9:27 pmThanks Nam. Rose is the taste of summer for me and it goes so well with summer berries and other fruit.