Make the most aromatic and delicately gorgeous floral rose syrup using rose petals.
Ideal for using as a base in cocktails, desserts, and other drinks. The addition of this gorgeous floral syrup to your dishes would add a lovely aroma and a subtle floral flavor that is beyond the word EXOTIC.
Using a mandolin slicer allows you to achieve paper-thin slices of vegetables for unique textures and presentations.
This rose syrup is a glorious concoction where no artificial color or preservative is added. This 100% organic rose syrup gets its beautiful hue from natural ingredients. No overnight soaking or other preparations are needed to make this rose syrup.
Making rose syrup is a delicious and magnificent way to seize the very essence of elegantly redolent and colorful rose flowers.
To make this homemade rose syrup, you just need a handful of simple kitchen ingredients and about 30 minutes of your time. It stores well for some months and has many uses. So make it once, and have fun experimenting with it in your favorite recipes for days.
This page has all the tips, tricks, and variations you will ever need to make the best rose syrup at home. With this fail-proof, easy, and fuss-free recipe you can easily replicate your Asian store style Rose syrup aka rooh-afza.
What is Rose Syrup?
Rose syrup is like a sweet floral cordial made with rose petals. This rose syrup has equal parts of water and sugar, and some rose flavorings. Plenty of rose petals are used in this rose syrup recipe.
Preparing this syrup at home will leave your kitchen smell like a bouquet of roses. On top of that, anyone can make this DIY homemade rose syrup in just 30 minutes.
Easy and versatile Rose Syrup is sure to elevate your desserts, drinks, cocktails, and mocktails. Yes, it can be added to almost anything where you want sweetened rose flavors and pretty pink color.
No matter which dish you are planning to add this syrup to, it will always leave you with sweet, dainty, and distinct aromatic floral notes. This syrup just smells like a rose garden itself — close your eyes and inhale the fragrant rosy aroma.
This Rose Syrup:
✓ is sweet, fragrant, and delightful
✓ can be added to almost any drinks or desserts
✓ makes a refreshing drink when added to plain water
✓ has many healthy benefits
✓ is made with natural ingredients
✓ has no artificial additives or coloring
✓ is ready in under 30 minutes
✓ is vegan, vegetarian, and gluten-free
What are the ingredients used in rose syrup?
Rose syrup is made with some simple ingredients which are easily available at any Asian grocery store or natural food stores.
Below are the ingredients you will need to make the best rose syrup at home:
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Rosewater, not rose essence. Make sure to buy the one which is approved for consumption.
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Edible, organic, unsprayed, chemical-free fresh red rose petals.
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Edible, organic, unsprayed dried red/pink rose petals.
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Kewra water, a fragrant Indian floral water extracted from the flowers of pandanus tectorius. It is also known as a pandan leaf extract.
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Sugar
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Water
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Lemon juice
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Beetroot or pink food color (optional)
You can find the exact measurements in the recipe card on this page.
Other rose recipes you may also love are:
Rose and Pistachio Frozen Dessert
Where can I use Rose Syrup?
Rose syrup is such a versatile concoction, you can use it in many ways. Here are some simple and easy uses of Homemade Rose Syrup:
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Add this rose syrup to plain water, along with ice to make rose sharbat.
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Add this to milk to make rose milk or rooh-afza milk.
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Make sparkling rose sharbat by adding this syrup to unflavoured sparkling water.
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Add rose syrup, crushed strawberries, and water to a glass. Mix well. Your beautifully vibrant, sweet, and tart floral-fruity drink is ready.
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You can also add it to your rose masala chai. Omit sugar in the recipe, and add the desired amount of syrup after straining the tea.
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Drizzle rose syrup over ice-creams or desserts.
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Make rose ice cream with this.
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Add this to your rice pudding or vermicelli pudding.
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Drizzle rose syrup over your cakes, crepes, waffles, or pancakes.
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Add it as a sweetener in your teas or lattes.
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Or add it to your cocktails, mocktails, mimosas, rose wine, or sparkling drinks.
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Add it in your limeade or lemonade.
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Make rose cake using this syrup for an excellent brunch-for-dessert.
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Add it to your yogurt to make flavored sweet yogurt or cooling Rose Lassi.
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This homemade rose syrup can also be added to falooda.
More amazing DIY recipes to try:
How to Make Ghee from Butter (Pan + Instant Pot)
How To Make Roasted Cumin Powder - Bhuna Jeera Powder
How to Make Sweetened Condensed Milk
How to Make Rose Syrup?
Making rose syrup is super easy and a very simple process.
Just cook water and sugar together. Add rose petals, and simmer. Add flavorings, straining and you are done. Ta-da!
Rose syrup is ready for adding your dishes. Have you ever thought that making homemade rose syrup could be that easy?
Plus, you can also use the strained rose petals as Gulkand or Rose Petal Jam. So you can have your cake and eat it too. :)
This is how rose syrup is made in 6 simple steps:
Step 1: Add water, and sweetener to saucepan. Stir and let the sugar dissolve.
**Step 2: **Add rose petals, and boil for 2 minutes. Add beetroot if using, and cover the lid.
Step 3: Simmer for 10-12 minutes.
Step 4: Add flavorings, and lemon juice. Cook until sticky.
Step 5: Strain, and store.
Step 6: Turn off the heat and let it cool.
Rose syrup is ready for use.
**Get the fully written detailed recipe in the recipe box on this page.
What is Rose Milk?
Rose Milk is a simple rose-flavored sweetened milk prepared by mixing rose syrup with milk. In India, this rose milk is known for its revitalizing, cooling, calming properties, and other health benefits. It is the most favored drink during the summer months.
How to make Rose Milk with Rose Syrup?
Rose milk is very simple to make. Just add some ice to your serving glass, pour chilled milk in it and add 2-3 teaspoons of homemade rose syrup. Stir to combine. If you want to go a step further, then top this milk with some rose petal jam.
Your most exotic milk drink is ready to be devoured.
Some amazing health-boosting benefits of using rose in your diet:
✓ Helps soothe sore throats
✓ Helps in preventing and treating infections
✓ It has antioxidants
✓ Enhances and elevates the mood
✓ Helps in relieving headaches
✓ Good for digestion problems
How to store the Rose Syrup?
To store, pour the cooled strained syrup in a sterilized bottle or jar and store it in a cool and dark place. It stays fresh for up to 6 months.
Tips, tricks, and variations to make your best rose syrup at home:
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I used white sugar in this rose syrup recipe, but you can also use demerara or brown sugar to this simple syrup.
-
You need some organic culinary-grade rose petals for this recipe. When you’re buying rose petals for cooking, make sure they’re unsprayed and edible.
-
For coloring, you can also use hibiscus flower petals or pink food color.
-
Red roses are the best for this, for the color. But, you can also use pink roses for this recipe.
-
I personally find the combination of dried and fresh rose petals make the most fragrant rose syrup. But if you can’t find fresh rose petals then replace tightly packed fresh rose petals with 1 cup of dried rose petals.
-
I have used white sugar here, but if you want to make it healthier, then you can also use agave nectar or maple syrup.
-
Just keep in mind that store-bought rose syrups have artificial coloring, so they produce a deep and vibrant colored rose milk. However, with the addition of beetroot in your syrup, you will have the pink color but not as deep as in the store-bought one.
-
For color, don’t add too much beetroot, or else you will get earthy flavors. If you want, you can also discard beetroot pieces after 5 minutes.
-
The addition of kewra water gives you the most fragrant rose syrup, just like the ones you get from the stores. So, it is highly recommended in this recipe. However, if you can’t find kewra water then replace it with 1 tablespoon of rose water.
-
Addition of lemon juice acts as a preservative and also it prevents syrup from crystallizing. So make sure to add it to the rose syrup.
-
When making rose milk with rose syrup, feel free to adjust the amount of rose syrup according to your likings.
-
Adding ice cubes in the rose milk is entirely optional. If you find it too watery after adding ice cubes, then omit the ice cubes and chill this milk in the freezer for 10 minutes before consuming. This way you will get super thick and chilled rose milk.
-
The color of the rose syrup will depend on the quality and the color of the rose petals. I added beetroot to this recipe to get the deep pink color, but you can also use food color to this.
Your feedback is so helpful for me and other MGGK readers. So, if you make these Rose Syrup recipe, then tag me on Facebook or Instagram using @MyGingerGarlicKitchen. I would love to see your photos. :)
How to make Rose Syrup (Step-by-step photo instructions)
Make Rose Syrup
- Rinse fresh rose petals and keep them aside. Place water and sugar in a saucepan.
- Stir well to combine and cook over medium heat until the sugar is dissolved completely.
- When the sugar has dissolved, add fresh and dried rose petals and stir well.
- Let it boil for 2 minutes, and then add beetroot pieces.
- Turn the heat to low and cover the pan with the lid.
- Simmer for 10-12 minutes. Then uncover the pan, and add kewra water and simmer 2 minutes.
- Add lemon juice and cook 2 minutes over low heat.
- Now add 1.5 tablespoons of rose water and mix everything well.
- Boil for few more seconds, or till you get the sticky consistency syrup. You do not need any string consistency for this syrup. To check syrup consistency, pour a drop of syrup in a plate or bowl. Touch the syrup with the index finger and then touch your thumb and index finger together and gently pull apart. If the syrup is sticky then your syrup is ready.
- Turn off the heat and allow it to cool for some time.
- When the mixture is lukewarm, strain the liquid syrup using a steel strainer.
- Discard the beetroot pieces from the rose petal mixture. The solid rose petal mixture remained in the strainer can be used as rose petal jam (gulkand.)
Storing
- Once the syrup is cooled, pour it into a sterilized glass jar or bottle and use as needed. Rose syrup stays fresh for up to 6 months when stored in a dark, cool place.
- Store cooled rose petal jam in a sterilized airtight jar. It stays fresh for up to 1 month in the refrigerator.
Rose milk recipe using homemade Rose Syrup:
- Add 4-5 ice cubes to a 8 oz glass.
- Pour milk into the glass.
- Then add 2-3 teaspoons of homemade rose syrup.
- Stir well until combined. For an added floral texture and flavor.
- Top rose milk with 1 teaspoon of gulkand and serve cold.
Recipe Card
How to make Rose Syrup [Recipe]
★★★★★
(Rating: 5 from 167 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Howto | Indian | 250 ml |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 331 calories | 100 ml |
INGREDIENTS
For Rose Syrup
- 2 cups of sugar
- 2 cups of water
- 1 cup edible fresh rose petals
- 1 cup edible dried rose petals
- 1 tablespoon kewra water
- 1 tablespoon lemon juice
- 1.5 tablespoons rose water (or use 3/4 teaspoon rose essence)
- 1 inch diced beetroot/3-4 dried hibiscus flower petals/1 teaspoon pink food color
For making Rose Milk (Single Serving)
- 1 cup chilled whole or semi-skimmed milk (dairy or non-dairy)
- 2 teaspoon rose syrup
- 4-5 ice cubes, optional
- 1 teaspoon rose petal jam (gulkand)
INSTRUCTIONS:
Make Rose Syrup
- Rinse fresh rose petals and keep them aside. Place water and sugar in a saucepan.
- Stir well to combine and cook over medium heat until the sugar is dissolved completely.
- When the sugar has dissolved, add fresh and dried rose petals and stir well.
- Let it boil for 2 minutes, and then add beetroot pieces.
- Turn the heat to low and cover the pan with the lid.
- Simmer for 10-12 minutes. Then uncover the pan, and add kewra water and simmer 2 minutes.
- Add lemon juice and cook 2 minutes over low heat.
- Now add 1.5 tablespoons of rose water and mix everything well.
- Boil for few more seconds, or till you get the sticky consistency syrup. You do not need any string consistency for this syrup. To check syrup consistency, pour a drop of syrup in a plate or bowl. Touch the syrup with the index finger and then touch your thumb and index finger together and gently pull apart. If the syrup is sticky then your syrup is ready.
- Turn off the heat and allow it to cool for some time.
- When the mixture is lukewarm, strain the liquid syrup using a steel strainer.
- Discard the beetroot pieces from the rose petal mixture. The solid rose petal mixture remained in the strainer can be used as rose petal jam (gulkand.)
Storing
- Once the syrup is cooled, pour it into a sterilized glass jar or bottle and use as needed. Rose syrup stays fresh for up to 6 months when stored in a dark, cool place.
- Store cooled rose petal jam in a sterilized airtight jar. It stays fresh for up to 1 month in the refrigerator.
Rose milk recipe using homemade Rose Syrup:
- Add 4-5 ice cubes to a 8 oz glass.
- Pour milk into the glass.
- Then add 2-3 teaspoons of homemade rose syrup.
- Stir well until combined. For an added floral texture and flavor.
- Top rose milk with 1 teaspoon of gulkand and serve cold.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- I used white sugar in this rose syrup recipe, but you can also use demerara or brown sugar to this simple syrup.
- You need some organic culinary-grade rose petals for this recipe. When you're buying rose petals for cooking, make sure they’re unsprayed and edible.
- For coloring, you can also use hibiscus flower petals or pink food color.
- Red roses are the best for this, for the color. But, you can also use pink roses for this recipe.
- I personally find the combination of dried and fresh rose petals make the most fragrant rose syrup. But if you can’t find fresh rose petals then replace tightly packed fresh rose petals with 1 cup of dried rose petals.
- I have used white sugar here, but if you want to make it healthier, then you can also use agave nectar or maple syrup.
- Just keep in mind that store-bought rose syrups have artificial coloring, so they produce a deep and vibrant colored rose milk. However, with the addition of beetroot in your syrup, you will have the pink color but not as deep as in the store-bought one.
- For color, don't add too much beetroot, or else you will get earthy flavors. If you want, you can also discard beetroot pieces after 5 minutes.
- The addition of kewra water gives you the most fragrant rose syrup, just like the ones you get from the stores. So, it is highly recommended in this recipe. However, if you can’t find kewra water then replace it with 1 tablespoon of rose water.
- Addition of lemon juice acts as a preservative and also it prevents syrup from crystallizing. So make sure to add it to the rose syrup.
- When making rose milk with rose syrup, feel free to adjust the amount of rose syrup according to your likings.
- Adding ice cubes in the rose milk is entirely optional. If you find it too watery after adding ice cubes, then omit the ice cubes and chill this milk in the freezer for 10 minutes before consuming. This way you will get super thick and chilled rose milk.
- The color of the rose syrup will depend on the quality and the color of the rose petals. I added beetroot to this recipe to get the deep pink color, but you can also use food color to this.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/rose-syrup/
Recipes where you can use rose syrup are:
Rose Ice Cream (3-Ingredient, No-Churn)