Rose Petal Syrup

This rose-scented syrup is delicious in baklava. You can also add it to sparkling water or Champagne for a delicious beverage or pour it over fruit, pound cake, or pancakes.

Makes: 2 cupsHands-on: 20 minutesTotal: 1 hour 50 minutesDifficulty: Medium

Makes: 2 cups


  • 4 cups rose petals
  • 2 cups water
  • 2 Tbsp. sugar


  • In a medium saucepan over medium-low heat, simmer rose petals with water and sugar for 1 hour.
  • Strain through a fine sieve lined with cheese cloth and return liquid to saucepan. Boil over high heat for 5 minutes. Pour into hot sterilized bottles. Cool 30 minutes, then refrigerate.
  • Keeps up to 2 weeks in the refrigerator.