Homemade rose syrup recipe, using fresh, organic red roses.
- 3 large, unsprayed, organic red roses
- 500 ml (2 cups) water
- 600 g (3 cups) white sugar
- 1 Tbsp lemon juice
- 1 drop PURE essential oil of rose or geranium (totally optional)
- Rinse the rose petals to get rid of dust.
- Place them in a large enough saucepan, add water and sugar and bring to a simmer, stirring once or twice.
- Simmer very gently for 10 minutes, do not let it come to boil as I believe that boiling will encourage all the essential oil to evaporate, you need the the oil for flavour and aroma.
- Turn the heat off, take off the hot hob, add the lemon juice and stir to mix.
- Cool down to room temperature, then refrigerate overnight for the flavour to develop/deepen.
- Next day, strain into a sterilised bottle or jar and can be stored at room temperature for about a month although I prefer to keep mine in the fridge and it has gone for as long as 2 months.
Total time does not include overnight steeping of the cooked rose petals.
- Category: Drinks
- Cuisine: Middle Eastern/Asian