Rose syrup

Rose Syrup

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Makes about 750 ml (3 cups), About 15 servings 1x


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)


  1. Rinse the rose petals to get rid of dust.
  2. Place them in a large enough saucepan, add water and sugar and bring to a simmer, stirring once or twice.
  3. 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.
  4. Turn the heat off, take off the hot hob, add the lemon juice and stir to mix.
  5. Cool down to room temperature, then refrigerate overnight for the flavour to develop/deepen.
  6. 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