One evening, while I was visiting my parents in Baku, Azerbaijan, standing in their garden surrounded by the fragrant and colorful roses I thought to myself I need to make something with these beautiful flowers, and an idea to make rose syrup came to me. I have tried the syrup before, and I liked the flavor and aroma it added to desserts and drinks; why not make it now while I have fresh roses all around me.
Roses are my favorite flowers; I associate them with my childhood and the house I grew up in. Every time I smell a fragrant rose it takes me back to my parent’s garden, where I happily played with my little sister, ran around, and smelled and gathered roses to make bouquets for our dining table. Ah, those carefree days bring a smile to my face.
This recipe has proportions for basic syrup, but you can always add less sugar for thinner or more for thicker consistency. The syrup can be added to alcoholic and non-alcoholic beverages, baked goods and so much more. The intensity of rose flavor and color of the syrup will vary depending on how fragrant and how bright the flowers are.
Prep:1 min Cook: 20 min Total: 3 hr 20 min
1 cup organic fragrant rose petals, packed ( I am using 3/4 cup pink and 1/4 cup magenta color roses)
1 cup sugar
1 cup water
Place the rose petals in a colander, and gently rinse them off.
Combine the water and sugar in a medium size pan. Simmer on low until sugars dissolve, stirring intermittently. Add the rose petals into the pan, and cook on low for 15 minutes. Don’t boil the mixture.
Remove from the heat, and let it cool and infuse for 2 to 4 hours. Strain it using fine mesh-strainer. Gently press on the petals to squeeze the remaining juices.
Be careful not to push petals through the strainer though. Pour the syrup into a glass jar, and screw on a lid. Keep it in a refrigerator for up to 1 month.