I have used a simple sugar syrup made with fructose, and dried rose buds, to make my rose syrup. This will keep well in the fridge so you can easily bulk up the recipe if you have a variety of ways to use this syrup.
Head straight on to the Recipe For ♥ Rose Syrup ♥
Let’s talk about rose water
Both rose water and syrup are common ingredients where I live. Our area has a large Cape Malay community, and these are both used in their cooking. Rose water is traditionally made by steeping fresh rose petals in water. If doing this at home, one needs to ensure that no pesticides have been sprayed onto the rose petals. From my background in aromatology, I know that the best roses for this purpose will be grown in Morocco, and second best would be ones from Bulgaria. These two rose varieties are distilled into rose oil which is used in perfumery. Other than using rose water for cooking, it is also used for skin care. Be sure to buy food grade rose water if you are going to use it in your kitchen.
Why I made my own rose syrup
To make this syrup commercially, sugar is added to rose water, before boiling it until it forms a thick syrup. But, that would have been the easy way out in my opinion. I decided to make my own using dried rose buds. These are used in Arabic cuisine for desserts and I had an abundance of them. I steeped my rose buds in water and fructose to create the most amazing rose syrup. You could do the same with fresh roses with the same caveat as mentioned above.
Using rose water in your kitchen
Take an ordinary tin of lemonade and add a few drops of rose syrup to make a rose lemonade. Or try adding it to your next Gin and Tonic. Rose water can also be used to flavour milk for all sorts of desserts including lassi and rice pudding. Or how about adding it to fudge or to a lemon curd? One can also use rose water in ice creams, biscuits and confectionery. And surprisingly, it can feature in savoury dishes including Persian rice. Add rose water to your store bought harissa if you cannot source rose harissa. Unsurprisingly, rose water is used in Turkish recipes including Turkish delight and baklava. Thing about adding some to marzipan for a subtle flavour, or to nougat when you make it with pistachios.
Take a look at this inspiring recipe for ♥ Rose Syrup ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Rose Syrup
Ingredients
- 100 g fructose
- 100 mls water
- 10 dried rose buds
Method
- Place the fructose, water and dried rose buds into a small, heavy bottomed saucepan
- Bring to the boil on a high temperature and then reduce the heat and simmer until reduced by half
- Turn off the heat and leave to infuse until cool
- Strain and use straight away, or store in a sterilized glass jar in the fridge
Notes
See the links below for blog posts I published on November 14:
- 2023: Lamb Meatballs
- 2018: Ottolenghi Simple
- 2016: Baharat
- 2014: Sea Harvest Give Away
- 2013: Garlic Soup
- 2012: Food And Wine Bloggers Indaba 2012
- 2011: Red Wine Braised Short Ribs
- 2010: Friday’s Food Quiz Number 40
Great idea
Thank you!
I have everything in my cupboard…should give it a try!
Hope you do!
I used to make rose syrup with home-grown roses until six years ago, but I haven’t made it since we moved to our new house. I haven’t been able to grow roses here. I should try with dry rose buds, Thank you for the recipe.
Please let me know how it works out for you 🙂
I’ve never had rose syrup but I love rose water which is not at all common in our area but is common in my husband’s Middle Eastern family. We do use rosewater in lemonade. I’ll have to try your recipe but not sure I can find the fresh rose petals.
I must try rose water in lemonade 🙂
Yeah, I love rose-infused recipes, so rose syrup is quite common thing in my kitchen!
This really is a ‘you’ recipe 😉
I grew up with rose water in everything from faluda to cake, but not rose syrup. Thanks for this recipe, Tandy, Rose is such a lovely essence, I cannot wait to make this to use it as an ingredient in so many other recipes beginning with lemonade as you suggested.
I hope you have fun experimenting 🙂
I love rosewater and other floral flavours in my food. Violet in dark chocolate is a fave. Your syrup sounds delicious. I used to make a rose sorbet with 4 cups of rose petals. so lovely.
I have to try the violet and chocolate combination 🙂