All about Homemade Rose Simple Syrup - Recipe Included 

How is rose simple syrup different from rose water?

Rose simple syrup is a sweet syrup made from rose petals, sugar, and water. Rose water is water that has been infused with a rose scent; it has a strong floral scent but is tasteless.

For culinary purposes, rose water is primarily used for aroma. So, adding rose syrup will sweeten your recipe. In contrast, rose water will give your drink a beautiful floral scent. Combining the delicate rose scent with a sweet rose taste can be a great way to enhance the overall floral rose flavor. So don't discount rosewater entirely. 

Some recipes try to make a "rose water syrup" using only rosewater and sugar, which I think is an exercise in futility. If a recipe suggests adding sugar to rose water, and that's it, don't make it! It's a scam and will lead to disappointment!

Dried versus Fresh Rose Petals: Which is best?

Both are good options. The type of rose petals to use typically comes down to availability. If you have access to fresh, in-season, food-grade rose petals, whether in your yard or from a local florist, then use them! If you don't want to faf with collecting fresh rose petals, dried rose petals (or rose buds) can be found online in bulk. I prefer to ensure they are organic, fair-trade rose petals. 

The best variety of roses for edible rose petals are the Damask roses, which are also known as Iranian Roses, Bulgarian roses, Turkish roses, a Taif rose, an Arab rose, Ispahan roses, and Castile roses!

Second to Damask roses would be the Apothecary’s Roses, which are also known as Rosa gallica

Tips for collecting fresh rose petals

• Keep them cold until you use them. If you pick your own flowers, collect the most fragrant ones each day and store them in a large ziplock bag in the fridge or freezer. Continue adding to the bag each time you collect roses until you have enough petals.
• Make sure they are very fragrant. If they don't smell pretty, they won't taste good. So don't waste time your time making syrup with bland-smelling roses.
• If you buy them, rather than picking them, they should be food-grade edible flowers. Never collect or use flowers that have been sprayed with pesticides.

Getting the perfect rose color

Sometimes, the naturally occurring color that occurs after you make the syrup isn't quite the right hue that you want. If that's the case, you can always tweak the coloring to make it perfect for your needs. Why would you want to alter the color? So that you can get the perfect color for that amazing party you're throwing.

(And might I suggest throwing a Favorite Things Party or a Chocolate Tasting Party with gorgeous rosey drinks?)

First - use fragrant, vibrant-colored roses. White roses might be fragrant, but the syrup will look bland. 

Second - use white sugar. Brown sugar will overpower the flavor and color. Even organic sugar or organic unbleached sugar will interfere with the pink color. 

Enhancing the color

​If you want to enhance the color of the syrup, make sure you do it after you strain out the rose petals. 

Artificial food coloring - a few drops of red or pink food coloring. 

Natural food coloring - a few drops of beet juice or brewed hibiscus tea. 

I cannot over-emphasize enough that the addition of the addition of coloring needs to be done drop at a time, and you need to taste between additions. You can easily taint the delicate flavor if you add too much natural coloring.

Add one or two drops at a time, as it's easy to overdo it. 

Achieving the most flavorful Homemade Rose Simple Syrup

• Use filtered water. Tap water might contain chlorine, which will interfere with the subtle floral flavor. 
• Use real sugar. Plain white granulated sugar. Any sugar substitutes will interfere with the flavor. 
• Add a splash of rosewater. This will increase the flavor, which is different than the taste.

Variations

Vanilla Rose Syrup -  You can add half a vanilla bean when you add the rose petals, and remove it before straining out the petals. 

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