This rose syrup recipe is one of those simple things that feels extra fancy!
It’s sweet, fragrant, and has this beautiful pink hue that will make anything you add it to feel like a special treat.
Drizzle it over pancakes, mix it into lemonade, or swirl it into milk for a kid-approved rose milk drink!
It’s also surprisingly easy to make and perfect for adding a touch of whimsy to your day.
I love making this with my kids—something about the smell of roses filling the kitchen feels so magical.
Let’s dive in!
What You’ll Need
- 2 cups fresh edible rose petals (unsprayed, organic is best)
- 2 cups sugar
- 2 cups water
- 1 tablespoon lemon juice (for a brighter color and taste)
Pro Tips
- Pick the right petals: Only use unsprayed, organic roses—no store-bought roses with pesticides!
- Boost the color naturally: The lemon juice brightens the syrup’s color, so don’t skip it.
- Don’t over-boil: A gentle simmer preserves the delicate rose flavor.
- Strain well: Use a fine-mesh strainer or cheesecloth for a smooth syrup.
- Get creative: Try adding a drop of vanilla extract for a twist!
Tools You’ll Need
- Medium saucepan
- Wooden spoon
- Fine-mesh strainer or cheesecloth
- Measuring cups and spoons
- A glass jar or bottle for storage
Substitutions and Variations
- No fresh rose petals? Use dried edible rose petals instead (just reduce the amount to 1 cup).
- Lower sugar? Use honey or a sugar substitute like stevia for a less sweet version.
- Want something unique? Add a splash of orange blossom water for a more exotic floral flavor.
Make-Ahead Tips
You can make this syrup up to 2 weeks ahead and store it in the fridge in an airtight jar or bottle. Shake or stir before using.
How to Make Rose Syrup
1. Rinse the rose petals.
Gently rinse your rose petals under cool water to remove any dirt or bugs.
2. Simmer the petals.
In a medium saucepan, combine rose petals, water, and sugar. Stir and bring to a gentle simmer over medium heat. Let it simmer for about 10 minutes, stirring occasionally, until the petals fade in color and the syrup takes on a light pink hue.
3. Add the lemon juice.
Stir in the lemon juice and watch the syrup turn a brighter pink! Simmer for another 2-3 minutes.
4. Strain and cool.
Remove the pan from heat and carefully strain the syrup through a fine-mesh strainer into a clean jar. Let it cool completely before sealing and storing.
Leftovers and Storage
Store the rose syrup in the fridge in an airtight jar or bottle for up to 2 weeks. You can freeze it in ice cube trays for longer storage—perfect for popping into drinks later!
Conclusion
This homemade rose syrup is like a little bottle of sunshine—it’s simple, elegant, and can make everyday treats feel extra special.
I hope you give this recipe a try!
When you do, let me know how it turned out in the comments.
Did you try it in a drink or dessert?
I’d love to hear your creative ideas! 🌸
