Go Back
–+ servings
small apothecary bottle filled with pink syrup.

Rose Simple Syrup Recipe (for Drinks)

Amy Traynor
This easy recipe creates a luscious floral syrup that's perfect for all kinds of spring and summer drinks. Whether you want to use rose petals or rosewater, I'll walk you through exactly how to make rose simple syrup at home.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 10 minutes
Cooling Time 20 minutes
Total Time 31 minutes
Course Drinks
Cuisine American
Servings 1.75 cups

Ingredients
  

With rosewater:

  • 1 cup sugar
  • 1 cup warm water
  • 1 tablespoon rosewater food grade

With rose petals:

  • 1 cup sugar
  • 1 cup water
  • ½ cup dried rose petals food grade

Instructions
 

With rosewater:

  • Combine the sugar with the water and stir until all of the sugar dissolves.
  • Add the rosewater and stir to combine. Store the syrup in a clean glass bottle or jar in the refrigerator for up to two weeks.
  • TIP: Different brands of rosewater may vary in strength of flavor. If you want your syrup to have a more subtle flavor, begin with 2 tsp. You can easily add more rosewater, to taste.

With rose petals:

  • Add the sugar and water to a small saucepan over medium-high heat, stir, then bring to a boil.
  • As soon as the mixture starts boiling, reduce the heat to a gentle simmer. Stir until all of the sugar has dissolved, then add the rose petals.
  • Simmer for 5-10 minutes, or until flavorful.
  • Remove the mixture from the heat and allow to cool fully before straining out the petals with a fine mesh strainer.
  • Store the finished syrup in a clean glass bottle or jar in the refrigerator for up to two weeks.

Notes

Add more color to your syrup with one of the following:

  • Food coloring
  • Dried hibiscus flowers or tea sachet
  • Berries
Food coloring: Add 1-2 drops of pink or red food coloring to your finished syrup.
Dried hibiscus flowers or tea sachets: If using rosewater for your syrup, add a hibiscus tea bag or a handful of dried hibiscus flowers to your warm water and let steep for a few minutes. Remove the tea bag, then add the sugar and rosewater as usual.
If using rose petals, add the hibiscus flowers or tea bag once the mixture has been removed from the heat. Once the syrup has reached the desired color, remove the tea bag, let the syrup cool, then strain and bottle as usual.
Berries: If using rosewater, muddle a few raspberries or blackberries into your syrup, then strain and bottle as usual.
If using rose petals, add a few berries during the cooking phase to increase color. Simmer, cool, and strain as usual.
Tip: Raspberries will give the best pink-red color, blackberries will make the syrup more red, and strawberries will give a pale pink-orange hue.
Keyword floral syrup, rosé, simple syrup
Tried this recipe?Let us know how it was!