Rose Petal Syrup

Preparation info

  • makes

    600 ml

    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

This easily made syrup forms the base for rose-flavoured creams, custards, ice-creams and sorbets. Store it in the fridge or, if you wish to keep it longer, sterilise it following the method on p.59.


  • 400 ml/14 fl oz water
  • 50 g/2 oz


Boil the water, pour it over the flower petals in a bowl and leave for about three hours. You will notice that the colour fades, but the addition of sugar will restore its healthy pink blush. Put all the ingredients in a saucepan, heat gently until the sugar has dissolved, then remove from the heat and leave until cold. Strain, bottle and label.