This fragrant, sweet, and rose-infused syrup is silky, luxurious and perfect for adding to cold or warm drinks, desserts or as a topping for your breakfast pancakes or oatmeal bowl.

Are you a fan of floral drinks? It's a newly acquired taste for me, to be honest. Once I've discovered that rose petals can make a delicious syrup, I just had to do my own. Now, I can admit that I'm a bit addicted to this taste. :) Homemade rose syrup is the best. You get to control what goes in the recipe, and especially the sugar part. I don't use refined sugars in my cooking, hence creating my desserts and drinks.

So, how about them roses? What kind of rose petals can you use to make this syrup? ONLY organically grown roses or the ones that haven't been sprayed with pesticides or other chemicals. There are various roses you can use, but the best ones are the vibrant red ones. They make the most floral rose syrup! You can also use pink rose petals, but your syrup's colour won't be as vibrant.

In the end, the result matters, and the tremendously delicious syrup you'll get to enjoy. You can use this syrup in so many ways – cold and hot drinks, tea sweetener, desserts, breakfast bowls, or chia pudding. Too many delicious options, my friends! As a bonus recipe to showcase this syrup, I made a quick Rose Iced Latte just for you. Check the Recipe Link! And if you want to take it further, also check out my last year's post on Cardamom Rose Tea Latte.

Star Ingredients:

- Roses. Rose petals are the only edible part of a rose – aromatic, floral and slightly sweet flavour, well known for skincare benefits, relaxing and calming scent.

- Dry rosebuds. Best to use food-grade rosebuds. Floral, sweet taste, caffeine-free, potentially reducing fatigue.

- Cardamom. Aromatic seed pod, slightly sweet with spicy, peppery notes.

Alternative Ingredients:

- Rose Petals. Organic rose buds (food-grade) are the best alternative to fresh rose petals. The second best to use is fresh rosehips or dry. The third recommended choice is a high quality rose tea that you can infuse and obtain a robust rose-like flavour.

- Cardamom. A more luxurious alternative of cardamom to enhance the syrup is saffron. Cloves are the second-best alternative.

Serving Suggestions:

- Cold and warm drinks, fizzy drinks with soda water, desserts, tea sweetener, pancakes and other sweet breakfast alternatives.

- For a quick refreshing rosy drink, add ice-cold water or fizzy water to a glass and a full tablespoon of the Rose Petals & Cardamom Syrup.

So, what do you say? Is Rose Syrup on your to-make list now? It's so worth it. Fresh organic roses are available on the market, and especially in their blooming season. Plan to get some this year, and brighten up your summery drinks and desserts. It keeps so well in the fridge, but it won't last, take my word for it. :) Last summer, I made two batches, and it still wasn't enough.

Let me know what you think in the comments below.

Warmly,

T

Vegan

Gluten-Free

Nut-Free

Oil-Free

Prep Time: 5 min

Cook Time: 30 min

Total Time: 35 min

Serves: 500 ml (approx.)

RECIPE

Rose Petals & Cardamom Syrup

(See Rose Iced Latte Recipe)

Ingredients:

3 cups – fresh organic red rose petals (or 2 cups dry top-grade rose buds and petals)

4 cups – rose water (or filtered water)

2 cups – turbinado sugar (or demerara, or other unrefined)

1 tbsp – cardamom pods

2 tsp – lemon juice

Directions:

Step 1

Gently clean the rose petals, rinsing in a big bowl first (leave to soak for 5 minutes), then under fresh water.
If using dry rose petals – skip step #1.

Step 2

In a medium pot, add the rose water (or filtered water) and fresh rose petals or dry rose petals, bring to a boil, and then simmer for 10-15 minutes until the petals become transparent.

Step 3

Crush the cardamom pods with a mortar and pestle. Set aside.

Step 4

Drain the rose water using a nut milk bag or a fine strainer. Squeeze all the juice out as much as possible.

Add the rosy coloured water back to the pot and add the sugar and cardamom. Bring to a boil, add the lemon juice, then simmer with a lid on for 20 minutes or until the liquid gets a thicker syrupy consistency.

Once ready, set aside to cool down, strain again to remove the cardamom pods/ pieces, and store in a glass bottle (500 ml).

Refrigerate and use within two months.

For longer keeping, sterilize the glass bottle first and use it within six months (refrigeration recommended).

Serving suggestion: add to cold and warm drinks, teas, desserts, pancakes.