How to Make Rose Simple Syrup

One of the coolest things about making rose water from scratch is your ability to use just about any rose petals you find.

If you're using fresh roses, either from your garden or from the store, make sure you buy roses that are chemical-free and pesticide-free. Your best bet is to visit your local florist and ask them for chemical-free roses.

With your roses in hand, you also need to make sure you wash the petals 5-6 times in cool water to remove any residue.

You can also use dried rose petals if you rehydrate them by letting them soak in water.

Either way, once you have enough petals to amount to 1/2 cup, you're ready to make rose water.

While you can buy rose water at the store (though it might be difficult for you to find, depending on where you live), making your rose water is simple, and it only requires two ingredients: rose petals and water.

Rose water is thought to have originated in what is now Iran!

How to make rose water

• Combine 1/2 cup of rose petals with 1 1/2 cups of water in a sauce pot.
• Cover your pot and bring your water and rose petals to a boil.
• Once your water is boiling, reduce the temperature to medium to low until your water starts simmering.
• Simmer for 5-10 minutes until the color of your petals fades.
• Leave your pot covered and remove your pot from the burner to let it cool completely.
• Once it cools, strain your rose water. You'll have water that is a soft shade of pink.

Rose water will keep in the refrigerator for several weeks. Now that you have your freshly made water, you're ready to make rose simple syrup.

Measure out 1 cup of sugar and add it to your sauce pot.

Measure out 1/2 cup of water and add it to your sauce pot, pouring it directly over your sugar.

Measure out your 1/2 cup of rose water and pour it in with your sugar and water.

Place your sauce pot on your stove over medium-high heat.

Once your syrup starts to simmer, lower the heat to medium-low.

While your syrup simmers, occasionally stir to help your sugar dissolve. Once your sugar has completely dissolved, and your syrup has a thick consistency, turn off the heat.

Note: Be careful not to overheat your syrup. Overheating will cause the sugar to brown, which creates caramel. Don't get me wrong – caramel is delicious, but it might be a strange combo with your rose water.

Cool your freshly made rose simple syrup by removing the pot and placing it away from your stovetop.

You don't have to stir your syrup as it cools. Instead, let it cool for 15-20 minutes before straining it carefully into a mason jar (or any airtight container).

Store your container for up to 4 weeks in your refrigerator.

Pro tip: Once you've transferred your simple syrup to your mason jar, clean your sauce pot. After the water has evaporated from your sugar, it will crystalize, becoming much more difficult to remove from your pot. It's super annoying.

With that, you're on your way to enjoying a refreshing beverage, like lemonade (spiked or not), with a hint of rose.