Homemade Rose Syrup with Fresh or Dried Edible Roses
An easy recipe for homemade rose syrup using fresh, edible rose petals or dried, edible roses. Perfect for those who love using edible flowers in the kitchen.Previously published in 2014. Republished with updated content 2023.
60gfresh edible, unsprayed red rose petals ORunsprayed
30gdried edible rose petals or rose buds
500mlwater
400gwhite sugar600g/3 cups for a sweeter syrup
1Tbsplemon juice
concentrated red food colouring as needed
½Tbsprose water, optionalonly if needed
Instructions
If using fresh rose petals, soak them in cool water for 10 minutes, to dislodge any bugs. Then give them a rinse.
Place the rose petals (fresh or dried) in a medium 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.⅗
Turn the heat off and take it off the hot hob. Stir in the lemon juice.
A little at a time, stir in your red food colouring. Concentrated food colour needs to be stirred in while your syrup is still hot for it to dissolve well.
Leave it to cool down to room temperature, and hour ought to do. Then strain using a fine mesh strainer. You could strain straight into a jar, if that's what you're using.If using a bottle, I suggest straining into a jug or bowl, because of the next optional step.
Now, taste your syrup, either by licking the back of the spoon or diluting a little with water. Inhale the aroma. Do you think the fragrance is strong enough? If not, stir in the ½ Tbsp of rose water.Cover and store in the fridge and use within a month.