Make Rose Syrup
Rose syrup is easy to make at home and has myriad uses, including adding to baked goods such as cakes and cookies, desserts and drinks, both alcoholic and non-alcoholic.
Contents
Ingredients
Rosewater version
- 1 cup concentrated rosewater
- 3 cups sugar
- 1 cup fresh rose petals (non-sprayed)
- A few drops red food coloring (optional)
Sherry version
- 2 cups sugar
- 1 cup concentrated rosewater
- 1/2 cup sherry, plus a dash more after cooking
Steps
Rosewater version
- Pour the ingredients into a heavy based saucepan. Bring to the boil gradually, stirring frequently.
- Boil for 5 to 10 minutes. When the syrup turns to a thick consistency, remove from the heat. If you're adding red coloring, do so now but this is optional.
- Strain out the rose petals and pour the syrup into a glass jug/pitcher or into a glass bottle.
Sherry version
This version has extra lasting powers owing to the addition of sherry. Obviously, it's not useful for non-alcoholic recipes though.
- Pour the ingredients into a heavy based saucepan.
- Bring to the boil slowly, stirring frequently.
- Remove the syrup from the heat when its consistency is syrup like.
- Add a dash more sherry and stir through. Pour into a glass jug/pitcher to serve or into a glass bottle to keep.
Uses
- Pour rose syrup over iced desserts. Pour over ice cream scoops. Sprinkle some frosted rose petals over the top.
- Add to cakes or cookies. Following the recipe's directions, add this syrup to your baked goodies.
- .]]Use rose syrup in candies. Rose flavored candies have long been a delicacy enjoyed by anyone who adores roses. Follow the recipe's quantities.
- Add to drinks. Rose syrup is delicious in drinks such as milkshakes, cocktails, Make Sweet Lassi and even plain milk. Follow the directions in the recipe.
Tips
- Rose syrup must be kept refrigerated. Use within two weeks for the non-alcoholic version and within one to two months for the alcoholic version.
Things You'll Need
- Heavy based saucepan
- Wooden spoon for stirring
- Bottle to keep in, clean and sterilized
Related Articles
Sources and Citations
- First method adapted from: http://www.food.com/recipe/lavender-or-rose-syrup-123616#ixzz1pi5gVYLE
- Second method adapted from: Elizabeth Culpeper, Heritage Roses & Old Fashioned Crafts, p. 100, (1988), ISBN 0-86417-100-5.
