Rosewater Syrup

Rosewater syrup can be a interesting addition to many cocktails. It works especially well in drinks that feature gins flavored with rose petal botanicals.
This is the syrup that is used in the Prickly Pear and Rose Caipirinha.

Rosewater Syrup

This syrup is used in the Prickly Pear and Rose Caipirinha. It is a relatively straightforward syrup to make. You can skip a step by purchasing reasy made rosewater from purveyors of middle eastern food.

The syrup has a strong floral aroma. Start with small doses. It can become overwhelming quickly.

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  • 1 cup water
  • 1 cup rose petals
  • 1 cup sugar
  1. Bring the water to a boil in a small saucepan.
  2. Remove from heat, stir in the rose petals, and cover the pan.
  3. Let stand 1 hour. Strain and discard the petals.
  4. Return the rose water to the pan and add the sugar.
  5. Bring to a simmer, stirring to dissolve the sugar. Let cool.
  6. Keep refrigerated in an airtight container for up to 1 month.

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