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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