Floral and delicious homemade rose simple syrup is perfect for drinks, drizzling on desserts, or adding to cocktails. With just 3 simple ingredients, it is easy to make and stays fresh in the fridge for weeks.
Cook Time20 minutesmins
Total Time20 minutesmins
Course: Drinks
Cuisine: American
Keyword: simple syrup
Servings: 1cup
Ingredients
1cupcane sugaror granulated white sugar
1/2 cup rose water I recommend Cortas or Sadaf brand
1/2 cup water
Instructions
Bring the sugar, rose water, and water to a simmer in a small pot over medium heat. Stir occasionally as it comes to heat, or until the sugar crystals dissolve in the liquid.
Reduce the heat to low, and cook for about 20 minutes, until the liquid reduces by half and the syrup reaches a thick consistency, similar to agave.
Remove the pan from the heat. Cool the syrup to room temperature. Pour into a glass jar and store in the refrigerator.
Notes
Storage Directions
Refrigeration/Storage: Store homemade rose syrup in an airtight bottle or jar in the refrigerator for up to 4 weeks.
Freezing: Freeze simple syrup in a freezer-safe container for up to 6 months. To make defrosting easy, freeze 1-2 ounce portions in a silicone mold until firm and then transfer them to a freezer-safe container or zip-top bag for longer-term storage.
Recipe Pro-Tips
Buy rose water in the store. This ingredient is typically more expensive online than it is in person.
Stir the ingredients until the sugar is fully dissolved. A critical step in making the best simple syrup is stirring all the ingredients while they warm until the sugar is fully dissolved. When the sugar is dissolved, you’ll no longer hear the sound of undissolved sugar as you stir and the syrup will have a smooth appearance with no visible sugar crystals.
Cook the syrup until reduced by half. Overcooking the syrup will remove too much of the water, making the syrup thick, burned-tasting, or hard to work with. The syrup will continue thickening as it cools, so simmer until it has a slightly thinner consistency than agave.
Express chill. If desired, chill the syrup quickly by placing the container of it in an ice bath.