Homemade Rose Simple Syrup made with real roses

Beautifully floral and fragrant rose simple syrup made with real roses. This syrup only requires three ingredients and is very easy to make. Ideal for iced teas, milk teas, cocktails, cakes, pancakes and much more!

Roses are the world’s most famous flowers, renowned for their beauty and sweet fragrance. Although they look gorgeous in a vase, they’re also great for desserts and drinks.

In Romania my grandma uses rose petals to make jams and syrup, which are then preserved and used throughout the year. And trust me, there’s nothing better than summery jam flavours in the middle of winter!

Homemade rose syrup is a great way to capture the delicate rose flavor and use it in iced teas, milk teas, café lattes, cocktails, cakes, on pancakes or waffles. The possibilities are endless!

Made at home, this rose syrup recipe only requires three ingredients: rose petals (either fresh or dried), sugar and water. It's the perfect addition to many recipes that need a floral hint of rose flavor! 

Why stop at rose syrup when there are so many delicious simple syrups perfect for drinks? Check out this extra fruity strawberry simple syrup, this delicate Cherry Blossom Syrup or this caramelized Brown Sugar Syrup.

What does it taste like?

Rose simple syrup taste sweet, floral, and very fresh. It has a very delicate taste, and a perfumed scent. This makes it a great addition to drinks and cocktails, as it brings a lot of freshness and natural sweetness.

In my opinion, rose syrup tastes like a fully blossomed garden on a sunny summer day. It’s gentle, aromatic, and sweet.

Although they have a similar flavor, rose simple syrup is not the same as rose water. Syrup is made with sugar, whereas rose water is made with just water and roses. 

Why this recipe is great

• Quick & easy: You only need one saucepan and a sieve to make this recipe. Also, it only takes 20 minutes to make from start to finish.
• 3 ingredients only: This recipe is very simple and only requires 3 ingredients – roses, water, and sugar.
• Entirely natural: All ingredients used in this recipe are 100% natural. No artificial flavour enhancers are used, making this recipe much healthier that store-bought syrup.
• Tastes divine: The fragrance from this rose simple syrup is very aromatic and fragrant, with a lovely floral note. It’s delicate, but it packs a lot of flavour, even better tasting than Collins rose simple syrup! 
• Has many uses: There are countless uses for this homemade rose syrup, as it can be used for drinks, teas, cakes, pancakes and much more!

Uses & Ideas

This rose simple syrup recipe is incredibly versatile, as it can be used in a lot of ways. I like to use it in:

• Milk Tea or Bubble Tea – rose syrup works wonders with milk tea and is the main base for making Rose Milk Tea. It gives a wonderful floral flavour, which works great with most green, Jasmine or black teas.
• Iced Tea – this syrup is the perfect complement to most cold drinks. Simply mix it with cold water, add a few ice cubes and you get a delicious summer drink. Add a splash of cold green tea to make it even more refreshing!
• Cocktails – syrups are main ingredients in most cocktails, so you can use this rose simple syrup in almost any recipe. Try it a Rose Margarita, Rose Bellini, Rose Mimosa or this fresh and zingy Limoncello Margarita! 
• Ice Cream - drizzle this rose syrup on top of your favorite ice creams for a floral flavor. It works really well with this earthy vanilla Taro Ice Cream or this Middle-Eastern Baklava Ice Cream. 
• Pancakes & Waffles – this syrup can be used the same way you would maple syrup, so drizzle a bit on top of pancakes or waffles for a sweet floral kick. Top with some edible rose petals for extra fragrance.
• Cakes – use this rose syrup to soak cake layers for extra moisture and flavour. I like to use it to soak my Basbousa Cake with Cream, as it brings extra freshness.
• Cheesecake – Drizzle some syrup on top of your cheesecakes for extra summery flavour.

Ingredient round-up

• Edible roses – you can choose either fresh rose petals, dried rose petals, or dried rose buds. Use organic rose petals for the best flavor. See the section below on how to choose the right roses for this recipe.
• Sugar – granulated white sugar is needed for this recipe, but you can also use light brown sugar for extra caramel flavour. However, since the flavour of roses is very delicate, I do not recommend using any strong sugars, like dark brown sugar or muscovado.
• Water – use bottled still water or filtered water for the best result.

How to choose the right roses for cooking

You can use either fresh rose petals or dried roses for this rose-flavored basic simple syrup. The type of roses you choose can have an impact on the flavour of the syrup, so it’s important to get the right one. The taste of rose petals can range from flavourless, to sweet, bitter, or slightly spicy. Here are the best types of roses for this recipe:

Fresh Roses

• Always choose roses that have been grown specifically for eating. These types of roses are typically grown without the use of pesticides, fertilisers, or other toxic chemicals. For this reason, you want to avoid roses sold as flower bouquets in flower shops, as they could be laced with chemicals.
• Strong fragrance is a good indicator that the roses also taste good. Although they look gorgeous, red, and burgundy roses tend to have very little fragrance, so they won’t be good for cooking. Pink and white roses tend to have a much stronger scent, so they’re better for cooking.
• Make full use of your garden and grow roses yourself. Avoid using any chemicals and keep it as natural as possible. Choose heirloom roses that are easy to grow and don’t require many special conditions.
• Buy from specialist stores that sell edible flowers. These shops grow flowers in line with food safety regulations, making them safe for consumption.
• The best varieties for edible rose petals are Damask Roses, Rosa Rugosa or Rosa Rugosa Alba, Jubilee Celebration and French Roses (known as Apothecary’s Rose or Rosa gallica).  
• If using fresh roses, use only the petals. Simply pluck them out carefully from the stem.

Dried Roses

• Edible dried roses can be found in two ways: rose buds or rose petals. Both versions are perfectly fine for this recipe.
• Always buy dried roses that are clearly labelled ‘edible’. This can be either tea roses, salad roses or cake decorating roses. Do not buy products that are only labelled for use in ‘body care, bath or crafts’.
• Edible rose petals are great for tea and for making syrup. They can also be used in cakes and other bakes.
• You can also buy edible rose buds, which have the same taste as the petals. Ensure they are clearly labelled ‘edible’ or ‘tea leaves’. Although edible, dried rose buds aren’t exactly pleasant to chew on as the stems can be a little tough. Instead, use them for decoration or for infusing teas, syrups or as cake decoration.  

How to make Rose Simple Syrup

1. Place all the ingredients in a small saucepan over medium heat and do not mix until the sugar dissolves. 
2. Bring to a boil, then reduce the heat and simmer.
3. Use a sieve to remove the rose buds or petals.
4. Return the liquid to the saucepan and cook over low heat until thickened. The syrup should have the consistency of maple syrup

Success Tips & Tricks

• The right type of roses: Some roses have little to no flavour, so they wouldn’t be good for this recipe. See my section on How to choose the right roses for cooking. I do not recommend using rose essence, as it can make the syrup taste artificial. 
• Hibiscus leaves: adding a few hibiscus tea leaves will give the syrup a lovely, rich red colour. Without it, the syrup will be a very pale pink.
• Perfect consistency: For drinks, the rose syrup needs to be on the runny side, like maple syrup. Simmer the syrup for 10 minutes for the right consistency for drinks. For drizzling it on pancakes or waffles, the syrup should be slightly thicker. Simmer it for about 15 minutes for a thicker syrup. For soaking cake layers, it should be even thinner, similar to water. Only simmer for 5 minutes.
• Crystallisation: Adding sugar after the syrup has already started cooking can cause it to crystallise. Ensure you add all the sugar at the very beginning of the recipe.
• No bitter taste: Don’t simmer the rose buds for too long in the syrup. The stem of the buds can give the syrup a bitter taste. The buds should only simmer for around 5-10 minutes maximum. After this, remove them and keep cooking the liquid.
• Adjust sweetness: This syrup is slightly sweeter than honey, so ensure you don’t use too much of it in drinks.

How to store

In the fridge: Rose simple syrup will last for 2-3 weeks stored in the fridge. Place it in an airtight container or glass jar and refrigerate. Do not use if it looks cloudy or it smells weird.

In the freezer: This recipe is great for freezing and will hold for 3-4 months. Freeze it in ice moulds and add directly into drinks instead of ice cubes.

Frequently asked questions