How to Make Rose Syrup from Fresh Roses

It's June and roses are abundantly in bloom. Wild roses grace wooded paths with their sweet scent and garden fences about town are cascading with rugosa, floribunda, and tea roses. It's the perfect time to pick these delicate rose petals and capture their scent and color for divine desserts!

Pair this rose syrup with your favorite dessert, make Rose Margaritas, pour it over ice cream, use in our amazing Indian-inspired Coconut Rose Cardamom Ladoos (Coconut Rose Bliss Balls), make a rose cake covered with rose petals, rose frosting topped cupcakes, rose jelly or jam,  rose granola... let your imagination go!

This recipe is the perfect start to a whole new floral flavor spectrum.

Find and pick colorful and fragrant roses that you know to be pesticide-free, or purchase fresh rose petals from a farmer's market or online. 

Place petals and water in an electric grinder. Grind to a paste. 

Add the paste to your sugar and water mixture, bring to a boil and let steep until cool. 

Use your rose syrup on pancakes, in mixed drinks, and give our delicious Coconut Rose Bliss Ball recipe a go! 

Fresh Rose Syrup Recipe

Prep

• 30 minutes prep
• Serves 10
• Suggested equipment: saucepan, stirring spoon, fine mesh strainer, mixing bowl. 

Ingredients

• 2 cups of freshly picked fragrant dark pink or red rose petals (we like rugosa rose petals)
• 1 cup + 4 Tbsps water, divided 
• 1 cup organic cane sugar (chosen for its light color)

Instructions

1. To make the rose paste: Blend the rose petals and 4 Tbsps of water in batches in a coffee/spice grinder or all at once in a blender until it makes a smooth paste.
2. To make the rose syrup: Place sugar and 1 cup of water in a saucepan over medium heat. Bring to a boil and simmer for 2 minutes until sugar is dissolved.
3. Stir in the rose paste. Bring to a boil, then remove from heat and let it cool.
4. Pour the cooled mixture through a fine-mesh strainer positioned over a bowl. Our fine mesh strainer is small so we did this in 4 batches. Stir the mixture to move the liquid through. When most of the liquid has passed through the strainer, use the back of a spoon to press the liquid out of the paste. Discard the paste. Your rose syrup is ready!

Chef's Notes 

Please do not use rose petals from a florist. They’re heavy with pesticides and are not fragrant enough. Collect wild rose petals or petals from a Rugosa Rose, or petals from roses in your yard. If you don’t have dark-colored petals, use petals from your favorite fragrant rose and add red food coloring to intensify the color. You can also purchase edible rose petals. The color and flavor intensity will depend on the type of rose petals you used.

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Written by Your Vegan Family 

Stacy and Markus live a thriving vegan lifestyle with their two young boys. They write articles and offer courses to inspire you about plant-based cooking, teach you how to stay healthy and stay vegan, and moderate a private online Thriving Vegan Family Community where you can interact directly with them, other families, and plant-based enthusiasts about a vegan lifestyle, nutrition, and raising vegan kids.

They earned degrees in molecular biology and acupuncture, consulted over decades for healthcare companies and individuals, created businesses in Asian medicine, eco-tourism, cultural immersion, and taught yoga in myriad venues. They also offer individual health and wellness coaching to individuals who are motivated to improve the quality of their lives. 

They've learned so much from eating a plant-based diet for 26 years and are eager to share more with you. Learn more on our About Us page.

Vegan Fresh Rose Syrup Recipe Grocery List: 

• organic cane sugar
• rose petals 

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