Rose Syrup
A deliciously fragrant and colourful rose syrup that captures the spirit of summer and can be used in many ways.
Servings: 24 servings
Calories: 32kcal
Ingredients
- 200 g granulated sugar or caster sugar
- 200 ml water
- 1 rose a large deep scented red rose is best - any deep scented roses will work, but the colour won't be the same. Make sure it's unsprayed.
Instructions
- Place sugar and water in a pan and place over a low heat until the sugar is fully dissolved.200 g granulated sugar, 200 ml water
- Remove the petals from the rose and add to the pan. Leave uncovered to just about simmer for half an hour.1 rose
- Strain the syrup into a sterilised bottle, seal and leave to cool.
Notes
Makes 1 x 350 ml bottle. Visit my post on how to sterilise glass jars and bottles if you need any help with this.
This recipe can be scaled up according to how many roses you have and how much syrup you want to make.
If you're not keen on bitter you might like to remove the heel of each petal, as it's quite bitter. Personally I don't as I find the syrup sweet enough to mask any bitterness.
Can keep in the fridge for several months.
Freezes well in plastic water bottles.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.
Nutrition
Serving: 1tbsp | Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 8g | Vitamin C: 1mg | Iron: 1mg