Homemade Rose Syrup with Fresh or Dried Edible Roses

tall glass of homemade rose syrup with prosecco

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.

4.98 from 48 votes

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Course: Drinks

Cuisine: Middle Eastern/Asian

Keyword: bandung, rose, rose milk, syrup

Prep Time: 10

Cook Time: 15

Cooling TIme: 1

Total Time: 25

Servings: 15 Makes about 700 ml (2⅘ cups)

Calories: 155kcal

Author: Azlin Bloor

Ingredients

▢ 60 g fresh edible, unsprayed red rose petals OR unsprayed
▢ 30 g dried edible rose petals or rose buds
▢ 500 ml water
▢ 400 g white sugar 600g/3 cups for a sweeter syrup
▢ 1 Tbsp lemon juice
▢ concentrated red food colouring as needed
▢ ½ Tbsp rose water, optional only 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.

Notes

The serving portion is given as 50ml (about 3 Tbsp). This is all relative, depending on how you're serving it. The 50 ml is for making a cordial (with water or milk).

This rose syrup can be diluted at a ratio of 1:4 or 1:3 with water or milk for rose milk.

Items used in this recipe (affiliate links):

Wilton Food Colours

Rose Water

Dried Edible Rose Petals

Storage Bottles (250ml/1 cup capacity) perfect size, you'll need 3.

Nutrition

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