Here on the farm we have hundreds of roses. We grow organically, and one of my favorite things to do every spring is take some of our petals and make rose syrup! Below is an easy to follow recipe for making your own.

Ingredients:

2 cups of fresh rose petals (make sure they are pesticide-free)
2 cups of hot water
1.5-2 cups of granulated sugar

Instructions:

Rinse the rose petals gently to remove any dirt or impurities. Ensure that the petals are free of chemicals and suitable for consumption.
In a medium-sized saucepan, combine hot water and rose petals. Bring the mixture to barely a simmer over low heat. The hotter the mixture, the more it ‘saps’ the flavor in my opinion so a low heat is best.
Let the rose petals steep in the water for up to an hour, allowing their essence to infuse into the liquid. The water will take on a delicate pink color and a lovely floral aroma. If you want a darker syrup, use some very dark petals and/or add a few petals of dried hibiscus. You won’t taste it but it will add more color to the syrup.
Strain the rose-infused water, squeezing and discarding the petals. Return the strained liquid to the saucepan.
Add the sugar to the saucepan with the rose-infused water. Stir continuously over very low heat for 5minutes until the sugar dissolves completely.
Remove the saucepan from the heat and let the syrup cool down to room temperature. It will thicken slightly as it cools.
Once cooled, transfer the rose syrup to clean glass jars or bottles and store it in the refrigerator. It should keep well for up to a month in the fridge.

Your homemade rose syrup is now ready to be used in a variety of ways. You can add it to beverages like lemonade, iced tea, or cocktails for a floral twist. It can also be drizzled over pancakes, waffles, or desserts for a delightful floral flavor. I like making a cocktail with a summery gin, lime juice, and a few tsps of the syrup. Enjoy the essence of your own roses in this sweet and aromatic syrup!

Make Your Own Rose Syrup!