This homemade Rose Simple Syrup requires only 3 ingredients and takes 10 minutes to make. It requires no straining, and it's the perfect floral syrup for Valentine's Day or Mother's Day. You can use it in cocktails, iced teas, mocktails, lattes, matcha, and more!
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Why You'll Love This Rose Syrup
Floral and delicious - Rose syrup is the perfect floral syrup to add to any drink on Valentine's Day or Mother's Day. You can also add a little bit of hibiscus tea instead of some of the water in the syrup to make the syrup pretty and pink!
Quick and easy - The syrup is made with just three ingredients and takes 15 minutes to make. It lasts in the fridge for at least 2 weeks so you can make a bigger batch and add it to anything and everything! It's made with rose water so there's no need to strain the syrup because there are no actual rose petals in the syrup which saves time but still gives you the same amazing floral flavor!
Versatile - Rose syrup is great in cocktails, mocktails, coffee, tea, or any other drinks. I love it in a Rose Matcha Latte, the floral aroma balances the bitterness of matcha perfectly! It's also delicious in Rose Coffee Latte! You can even drizzle it over desserts or ice cream for a little added flavor and sweetness!
Ingredients
- Cane sugar - I recommend using cane sugar because it's less processed than white sugar, but it still has a very neutral flavor that doesn't overpower the rose flavor in this syrup. I don't recommend using brown sugar or any sugars with a stronger flavor like maple syrup because they would overpower the light rose flavor too much.
- Water - Simple syrup is always made in a 1:1 ratio of water and syrup. Use filtered water whenever possible. I use 1 cup of sugar and ¾ cup of water in this recipe because the ¼ cup is replaced with rose water. The exact measurements are in the recipe card below.
- Rose water - Make sure you're using food-grade rose water that's made for cooking, not rose water for topical use. It comes in small bottles and can be stored at room temperature. See the photo below for the one I use (Cedar brand). It's my favorite one, and I highly recommend it!
Variations and Substitutions
- Make it pink - You can brew some hibiscus tea and use it to make the syrup instead of plain water to turn the syrup pink. Use one tea bag or one dried hibiscus flower to avoid overpowering the rose flavor. Hibiscus tea is very pigmented, so you really only need to replace some of the water with the tea.
- Rose petals - You can use food-grade dried rose petals instead of rose water if you prefer. I was having trouble finding good-quality rose petals, so I opted for rose water for better flavor and ease of use.
- Sugar-free - If you prefer, you can use a sugar substitute that can be used in a 1:1 ratio with sugar. Keep in mind that the flavor of the syrup might change based on the type of sweetener you use.
- Orange blossom - You can make a similar syrup with orange blossom water instead of rose water. It's delicious in cocktails, I used it in this Campari Orange Blossom Cocktail mixed with almond extract.
Step-by-Step Instructions
- Add cane sugar and water to a medium saucepan.
- Bring the mixture to a boil, stirring constantly until the sugar dissolves.
- Lower the heat and simmer for 10 minutes. No need to stir once the sugar has dissolved.
- Take the syrup off the heat and stir in rose water.
- Pour the syrup into a glass jar and store it in the fridge.
- Wait until the syrup cools down completely before you close the jar with a lid.
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Tips & Tricks!
- Use quality rose water for the best flavor - I use rose water from Lebanon (bought at a local market in Toronto) that's made with distilled water, rose petal extract, and natural rose flavor.
- Freeze it - The best way to always have fresh syrup on hand is to freeze it! They never usually freeze completely, just get really thick, so using them straight from the freezer is really easy!
Where to Use the Syrup
- Coffee - Coffee and roses might not be something you'd put together, but it works really well. I love making an Iced Rose Latte. The combination of espresso, rose syrup, and frothy oat milk is heavenly! You can also add it to cold brew or regular black coffee.
- Matcha - This syrup goes really well with matcha! This Rose Matcha Latte is definitely my absolute favorite way to use the syrup!
- Cocktails - You can add this syrup to various vodka, tequila, or gin drinks. It goes especially well with gin, but my favorite is a Rose Margarita! It also goes really well with champagne and prosecco. It makes the best floral mimosa! Don't forget to garnish your cocktails with some dried or fresh rose petals or rose buds to make them extra fancy! Always make sure your rose petals are food-safe!
- Non-alcoholic drinks - You can add it to mocktails, iced tea, or lemonades. It's delicious with hibiscus tea, you can try it in this Iced Raspberry Passion Tea Lemonade! You can also just add it to club soda or sparkling water with a squeeze of lemon juice for a refreshing homemade rose soda!
- Food - You can drizzle the syrup over pancakes, waffles, ice cream, or any desserts like pound cakes or anything else! It would be delicious on these Pink Pancakes!
Storing
Refrigerator: You can store the syrup in an airtight jar in the fridge for 2 weeks. I normally store simple syrup for 2-3 weeks in the fridge if it doesn't have any fruit or other flavorings. Just make sure it doesn't smell off, it's clear, and there is no mold. Always use a clean spoon.
I like using an old-school embossing label maker to label my syrup jars. If you don't want to use a label maker, I recommend using masking tape because it's really easy to remove from any container.
Freezer: You can store the syrup in a freezer-safe container in the freezer for 3-4 months or longer when stored properly.
Defrosting: Due to the high sugar content of the syrup (and all simple syrups), it never freezes fully, and it's scoopable straight from the freezer, so it doesn't need much defrosting. To make it liquid again, transfer it to the fridge for an hour or so.
FAQs
You can use a sugar substitute like erythritol, stevia, or others. Keep in mind that the type of sugar you use might change the flavor of the syrup. You may not need to simmer it for so long if you use a sugar substitute, as it may not thicken the same way sugar does. It's also important to note that sugar acts as a preservative here, so your syrup probably won't last the full 2 weeks without it.
No, please make sure it's edible food-grade rose water, not one made for topical use.
There aren't many made with just roses, it's usually a combination of white tea, roses, and sometimes hibiscus. If you don't have access to rose water, you can use steeped rose tea instead of water in the recipe.
Other Herbal and Floral Syrups
If you're looking for similar floral syrups you can use for cocktails, lattes, and other drinks, check out the four syrups below! The hibiscus one is one of my all-time favorites! Head over to Flavored Syrups to see the latest ones.
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Print📖 Recipe
Rose Simple Syrup
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 1 ½ cup 1x
- Category: Flavored Syrups
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Rose Simple Syrup is made with just 3 simple ingredients and takes 10 minutes to make! You can add it to cocktails, coffee, matcha, lattes, iced teas, and more!
Ingredients
- 1 ¼ cup cane sugar
- 1 cup water
- 3-4 tablespoon rose water
Instructions
- Add cane sugar and water to a medium saucepan.
- Bring the mixture to a boil, stirring constantly until the sugar dissolves.
- Lower the heat and simmer for 10 minutes. No need to stir once the sugar has dissolved.
- Take the syrup off the heat and stir in rose water.
- Pour the syrup into a glass jar and store it in the fridge. Wait until the syrup cools down completely before you close the jar with a lid.
Notes
- Refrigerator: Store the syrup in an airtight jar in the fridge for 2 weeks.
- Freezer: Store it in a freezer-safe container in the freezer for 3-4 months. Due to the high sugar content, the syrup never freezes fully, so it should be scoopable straight from the freezer. Defrost in the fridge for an hour or so to make it liquid again.
- How to use: You can use it in cocktails, mocktails, iced tea, coffee, soda, matcha, lattes, or drizzle over desserts.
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Natalie says
Such a good syrup for matcha lattes! I love adding it to iced lattes. It's also really good in cocktails.