Homemade Rose Syrup

Homemade Rose Syrup

Roses for jam were the first ones we planted in our garden because I wanted so much to enjoy their flavour in the kitchen as well. So, after 3 years, I am able to make a few small jars of rose jam in the season. I mainly use it for sweet bread -  with rose jam and walnuts is absolutely fantastic! 

Last year I made an experiment and I prepared a few bottles of rose syrup, I wanted to see how my family felt about it. I can tell you it was a great success, the kids would always choose the rose lemonade over the classic or other fruit flavoured lemonades. The colour, the aroma and the taste - they are all perfect and special. I could even plant some more roses in my garden, just to be able to prepare more of this special syrup.

For the moment, I use the petals from 2 plants, it's not much, but it's enough for our family - I can make both rose jam and rose syrup.


Fresh rose petals
150 g
100-150g rose petals will be enough
1 kg
800 ml
Citric acid crystals
1 tsp

Step by step


Because I only have 2 rose plants for now, I pick the flowers throughout the week and I keep them in the fridge until I gather a larger quantity. 

Make sure you remove any small flies or other insects.


Then I carefully sort the petals and place them in a bowl, there are exactly 150g in this picture.

I don't wash the rose petals, I just make sure they are clean and dry, without any leaves or insects.


In a pot, combine 500ml water, 1 kilo sugar and 1 tsp lemon salt, bring to a boil. Stir well for the sugar to dissolve completely.

Pour this hot syrup over the rose petals and mix carefully.

I tried replacing the lemon salt with lemon juice, but it doesn't preserve the colour so well.


Now let cool completely at room temperature (or in a cool place) and macerate for 20-24 hours.

This way the syrup will take the colour and the flavour from the petals.


After 20-24 hours strain the syrup.


After straining the syrup, place the remaining petals in a pot, add 300ml water and bring to a boil.

Boil for 10-15 minutes over low heat, to drain them of colour and flavour.


Strain the syrup again, notice the petals are now discoloured and well drained.


Mix together in the same pot the 2 syrups. Place over heat and pay attention to the moment it comes to the boil. 

At this point the bottles or the jars for the syrup have to be ready - well washed and dried.


As soon as it starts to boil, pour the syrup into bottles and seal.

I don't recommend boiling it for too long, it will lose the flavour and the colour.


I obtained about 2 litres syrup from the quantities listed above.

I cooled it down, then I labeled it and stored in the pantry.


Quantity: 2 l
Prep time: 600 min
Difficulty: easy
Ready in: 600 min
Publish date:
Collections: Canning

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