Capture the flavors of of the season with this easy to make rose petal syrup. This concentrate is ideal for making pitchers of fruity lemonade. You can drizzle this rose petal syrup over ice cream or yogurt with a few shavings of chocolate for a simple yet sensational dessert. It also makes a decadent addition to cocktails and sodas.
This recipe is versatile and extremely easy to make. You can substitute the rose petals for any other edible flower: lilac, lavender, violet, hibiscus to name just a few! The recipe measurements are based on the amount of rose petal tea that you make so you can make as little or much of this syrup as you would like.
You can used both fresh or dried rose petals for this recipe. Just make sure that the rose petals you collect come from plants that have not been treated with chemicals. You can also find organic dried rose petals on-line if you don’t have a readily available source of rose petals to work with.
- Rose petals (dried or fresh)
- lemon juice
Pack the flower petals into a glass jar and pour hot water over the petals. You can also put cold water and petals in a saucepan bring it to a boil and turn off the heat.
Once all of the colour has leached out of the petals into the water you can strain out the petals using cheesecloth and a sieve.
Measure you remaining water infusion. For every 1 cup of rose petal tea add 1 cup of sugar and 1/4 tsp lemon juice. We use organic cane sugar but you can also use granulated. Don’t try to use honey, it does not provide the desired result (I’ve tried!)
Add the rose petal tea and sugar to a sauce pan and simmer for 10-15 minutes until reduced by at least 1/4. Allow to cool and pour into a sterilized bottle. Keep refrigerated.