Simmer up a simple 3-ingredient Rose Simple Syrup for a fragrant, easy sweetener perfect for cocktails, sodas, coffee, or desserts. This syrup uses store-bought rose water so you can make it year-round with minimal effort.
This recipe was first published May 22, 2023 and updated with new photos and notes on March 23, 2024.
Scents and flavors often bring back memories: cinnamon evokes cozy fall moments, coconut recalls hot summer days at the pool or beach, and roses feel feminine, joyful, and nostalgic. If you’ve wanted to capture that rose-scented feeling in a syrup, you absolutely can. Rose petal simple syrup uses only three ingredients to create a floral syrup that brightens drinks and desserts. The ingredients come together quickly on the stove, and the syrup stores well so you can reach for a little taste of summer whenever you like.
Ingredients
- Rose water: Use a good-quality store-bought rose water (made from rose petals or rose oil). It delivers the floral flavor without harvesting or processing fresh petals. You can typically find it in the international aisle of grocery stores or at specialty markets. Brands like Cortas or Sadaf work well.
- Sugar: Granulated cane sugar dissolves easily and is ideal for simple syrup. Regular granulated white sugar will also work.
- Water: Plain water to balance the syrup and carry the rose flavor.
How to Make Rose Simple Syrup
- Combine ingredients: In a small saucepan, combine the sugar, rose water, and water. Bring the mixture to a gentle simmer, stirring to dissolve the sugar.
- Reduce: Lower the heat and simmer for about 20 minutes, until the liquid has reduced by half and the syrup is slightly thinner than agave. It will thicken further as it cools. Avoid over-reducing or you may end up with an overly thick or caramelized syrup.
- Cool and store: Remove from heat, let cool to room temperature, then transfer to a clean glass jar. Store in the refrigerator for up to 4 weeks.
Recipe Pro-Tips
- Fully dissolve the sugar: Stir as the mixture warms until no sugar crystals remain and the liquid looks smooth.
- Watch the reduction: Cook until the syrup has reduced by half. It should be slightly thinner than agave while hot; it will thicken when cooled. Overcooking can make the syrup too thick or give it a cooked flavor.
- Scale easily: Double or triple the recipe to make larger batches for parties or gifts. Bottle in pretty jars for hostess gifts.
- Quick chill: Speed up cooling by placing the jar in an ice bath before refrigerating.
Recipe Variations
Once you know the basic 1:1 syrup ratio (sugar to water) and have made rose syrup, you can experiment with additions to create new flavors. If you add fresh fruit, petals, or peels, strain the liquid before storing.
- Strawberry-rose syrup: Add 1 cup sliced fresh strawberries to the pot, simmer gently with the rose water and sugar, then strain for a bright, fruity syrup.
- Rose-vanilla syrup: Stir in 1 tablespoon pure vanilla extract toward the end of cooking for a warm, comforting note.
- Extra petals: Add a handful of edible rose petals (or other food-grade flower petals) while simmering for a deeper floral infusion; strain before bottling.
Serving Suggestions
Rose syrup adds a delicate floral sweetness that lifts drinks and desserts. It’s more fragrant than plain simple syrup and helps keep baked goods moist when drizzled on top.
- Sweeten iced tea, lemonade, coffee, or sparkling water to make a floral homemade soda.
- Use in cocktails—try a strawberry gin bramble or other floral-forward mixed drinks.
- Drizzle over waffles, pancakes, crepes, or cakes to add flavor and moisture.
- Stir into mocktails, shrubs, or iced beverages for an elevated floral profile.
Storage Directions
- Refrigeration: Keep the syrup in an airtight bottle or jar in the fridge for up to 4 weeks.
- Freezing: Freeze in a freezer-safe container for up to 6 months. For easy thawing, freeze 1–2 ounce portions in a silicone mold, then transfer to a sealed container or bag.
Frequently Asked Questions
Are roses edible?
Many rose petals are edible and have been used in culinary traditions for years. They offer small amounts of vitamin C and phytonutrients and make a pretty garnish for desserts and drinks. Always use food-grade petals and avoid flowers treated with pesticides.
What does rose syrup taste like?
Rose syrup captures the fragrance of roses with a light floral sweetness. Because it’s reduced with sugar, the syrup tastes bolder than plain rose water and adds a pleasantly floral, slightly perfumed note to beverages and sweets.
What’s the difference between rose water and rose syrup?
Rose water is a water-based floral extract with no added sugar. Rose syrup is rose water cooked with sugar (and water) until reduced, resulting in a sweet, concentrated syrup.
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Rose Simple Syrup
Ingredients
- 1 cup cane sugar (or granulated white sugar)
- 1/2 cup rose water (Cortas or Sadaf recommended)
- 1/2 cup water
Instructions
- Bring the sugar, rose water, and water to a simmer in a small pot over medium heat. Stir until the sugar dissolves.
- Reduce heat to low and cook about 20 minutes, until the liquid has reduced by half and the syrup is slightly thinner than agave.
- Remove from heat, cool to room temperature, then pour into a glass jar and store in the refrigerator.
Notes
Storage: Refrigerate in an airtight jar for up to 4 weeks. Freeze in portions for up to 6 months.
Nutrition (per 1 oz)
Calories: 96 kcal | Carbohydrates: 25 g | Sugar: 25 g | Fat: 0.1 g