I first discovered rose petal syrup after seeing Pamela Sheldon Johns mention it on Facebook. Curious, I researched the process and decided to try it myself. Although I had previously made rose hip jam, I hadn’t considered using the petals. On our property we grow heirloom roses in shades from pale cream to deep crimson, all wonderfully fragrant, and they make ideal raw material for this syrup.

To achieve a deep, beautiful color, I selected only dark pink and red petals. For the best flavor and aroma, pick petals from unsprayed bushes early in the morning when their scent is strongest. Many cooks recommend massaging sugar into the petals and letting them macerate overnight — this gentle treatment draws out color and fragrance much better than simply blending everything.

When harvesting, remove the pale or discolored bases from the petals and use only the firm, unblemished colored portions. This keeps the syrup clear and prevents any bitter or off notes.

The finished syrup is delicately sweet without being cloying and carries a distinct rose perfume. I enjoy it in several ways: drizzled over creamy gelato, spooned onto slices of pound cake with fresh berries, and stirred into morning yogurt with diced fruit. The texture and aroma are delightful, and I plan to make this again next season — perhaps alongside a batch of rose petal jelly.

Fresh rose petals collected first thing in the morning.

Add the sugar to the petals in a non-reactive bowl.

Use your fingers to rub the sugar into the petals and let sit overnight.

The syrup is lovely drizzled on vanilla gelato.

I also enjoyed the syrup on top of my morning yogurt with fresh fruit.

Buon Appetito!
Deborah Mele

Rose Petal Syrup

Yield:
Serves 8

Prep Time:
20 minutes

Cook Time:
40 minutes

A light, fragrant syrup made from fresh rose petals that pairs beautifully with gelato, cakes and yogurt.

Ingredients

8 ounces (250 g) fresh fragrant pink or red rose petals (use unsprayed petals and discard white or blemished bases)
7 cups granulated sugar
Juice of one large lemon (seeds may be included during cooking)
3 cups water

Instructions

Place the cleaned rose petals in a non-reactive bowl. Add 2 cups of the sugar and gently rub with your fingertips, squeezing lightly to bruise the petals and release their color and aroma.
Cover the bowl and let the petals macerate in a cool place overnight to extract the flavor and color into the sugar.
The next day, combine the remaining 5 cups of sugar with 3 cups of water and the lemon juice in a saucepan.
Bring the sugar-water to a boil, stirring until the sugar has dissolved. Add the rose petal and sugar mixture, including any liquid, to the pot and return to a boil.
Reduce to a gentle boil and simmer for about 30 minutes, or until the syrup reaches approximately 220°F (104°C) on a candy thermometer. The liquid should be slightly thickened and richly colored.
Remove the pan from the heat and allow the syrup to cool to room temperature.
Strain the cooled syrup through a fine mesh sieve or cheesecloth, discarding the petals and any seeds. If you prefer a clearer syrup, strain a second time.
Store the syrup refrigerated in a sealed container, or jar in sterilized jars for longer keeping. Use within a reasonable period and refrigerate after opening.

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