I've written before in this post here on tea blending with rose petals.
Now, I'll share how to make simple rose syrup, which can be used in so many ways:
For a romantic cheese plate, I made a fresh strawberry jam with rose syrup to go with goat's milk brie, poppy seed crackers, chocolates, berries, and prosciutto roses.
You can use the rose syrup to add a bit of luxury to a vanilla bean ice cream or drizzled over an almond cake.
Rose syrup is absolutely divine with a bit of cream in a piping hot masala chai! You can read how to make homemade chai here.
But my new favorite way of using rose syrup is adding it to cocktails.
In the language of flowers, the rose communicates passion and love. And in a cocktail, rose can be pretty, sultry, powerful, and/or warm and fuzzy. It's your call on how you want rose to express herself!
Making Rose Syrup
Making rose syrup is really very simple. I use Rosa centifolia petals, but you can use wild roses or any roses just as long as they are free of pesticides. All parts of the rose are edible, so feel free to include the leaves and stems in your syrup. Note: I get my organic rose petals from either Starwest Botanicals or Mountain Rose Herbs.
For the rose syrup, make a simple syrup of equal parts water and sugar and simmer until the sugar is dissolved. Then pour the syrup over a jar full of roses and leave to infuse for three days. I used 1 cup water + 1 cup of sugar, to 1 cup of dried rose petals.
You'll notice the rose petals release a delicate tinge of pink coloring to the syrup, and as the petals continue to infuse into the syrup, the color will deepen.
I love the botanicals of gin, and so I originally played around with making a rose and yarrow gin sour. The rose was ultra perfumed, a bit too much for my liking, but the natural coloring was beautiful!
I finally settled on a mix that was more playful and cheerful to more appropriately suit my mood.
I share the recipe below.
Gin & Pink Grapefruit Rose Lemonade
The perfect balance of bitter and sweet: citrus with spicy botanicals and rose petals, tiny bubbles, and sweet fruity peppercorns -- I think I might call it, Brand New Love?
Brand New Love
- 1.5 oz dry gin
- 3 oz pink grapefruit rose lemonade (recipe below, makes enough for two drinks plus a little extra)
- 3 oz meyer lemon
- 3 oz grapefruit
- 1.5 oz rose syrup
- 1.5 oz tonic water
- pink peppercorns
Mix up your lemonade separately. Then in a glass over ice cubes, combine gin and grapefruit rose lemonade, add tonic water and crushed pink peppercorn.