Homemade Rose Syrup
- To make the rose water:
- 58 grams rose petals
- 300 ml (1 ¼ cups) boiling water
- To make the rose syrup:
- 300 ml (1 ¼ cups strained rose water
- 200 grams sugar
- 12 drops (about ⅛ teaspoon) freshly squeezed lemon juice
- Gently rinse the rose petals under cold water to remove any debris or unwanted insects from the garden. Add them to a glass jar.
- Pour the boiling water over the petals. Using a wooden spoon, smash the petals a bit to release their essence. Let the water cool to room temperature, then cover the jar, and store in the fridge for at least 24 hours, and up to 3 days.
- When ready to make the syrup, strain the petals from the water, making sure to press them down and draw out as much of the water as possible.
- Combine the collected rose water (you should have about 300 ml) with the sugar in a small pot. Bring to a boil over medium heat. Continue to cook for 2 minutes, until the sugar is completely dissolved. Stir in the lemon juice. Let the syrup cool completely on the counter top. Cover and store in the fridge for up to 2 months.