This homemade rose syrup infused with rose water adds a fragrant and floral touch to your favorite drinks. It’s gorgeous, sweet, refreshing, and perfect for falooda, mocktails and to drizzle on your desserts! With a few and easily available ingredients it’s so simple and easy to make. Let me show you how!
The Rose Syrup You Need to Try!
We always bought rose syrup for Falooda—a must-have dessert drink during Ramadan and summer. But when I couldn’t find my favorite brand, I decided to make my own. I assumed it would be complicated, but little did I know how easy it actually is!
My rose syrup recipe uses only simple, accessible ingredients—no dried rose petals, no exotic extracts, just pantry staples. The only thing you might need to pick up is rose water, and that’s easy to find in most supermarkets or Middle Eastern, Indian, and Asian stores.
Some recipes call for rose essence, which isn’t always easy to get, so I skipped that to make sure this syrup is something anyone can make! And trust me, once I started making my own, I never went back to store-bought—the fresh flavor is just unbeatable!
Trial and Error
Like most homemade recipes, my first few attempts weren’t perfect. The biggest issue? Crystallization after bottling. I wanted a solution that didn’t involve fancy ingredients, so I tested a few fixes:
- Glucose Syrup: Some recipes suggest using glucose syrup to prevent crystallization, but let’s be real—I don’t use it regularly, and buying a whole bottle just to use one or two teaspoons didn’t make sense.
- Lemon Juice: A bit of acidity helps prevent crystallization, and lemon juice does the job. Plus, it’s always in my kitchen!
- Not Overcooking: This turned out to be the most important part. A common mistake is letting the syrup boil too long until it thickens. Don’t do that! You only need to heat the sugar until it dissolves—once you see the first bubbles appear, take it off the heat. It should feel slightly sticky between your fingers, like sugar water, but not thick.
- Storage Matters: If your syrup still crystallizes, sometimes colder temperatures can cause it. I store mine at room temperature or in a warm spot in my pantry.
Rose syrup is perfect for hot days, special occasions, or whenever you want to add a sweet and floral touch, whether it’s in refreshing drinks like lemonades and lassis or sweet treats like ice cream and pudding.
Ingredients
How to Make Rose Syrup
*Scroll down for the printable recipe card for a full list of ingredients and instructions.
To make this rose syrup, start by adding water, rose water and sugar to a pan over medium heat. Stir every now and then until the sugar fully dissolves.
Let it come to a gentle simmer. As soon as you see the first bubbles, remove the pan from the heat. You can check the consistency by testing the syrup. It should feel slightly sticky, like sugar water, not too thick.
Add the lemon juice in. And a few drops of red food coloring and mix until you get the shade you like.
Let the syrup cool completely, then transfer it into a sterilized bottle.
Tips for the Best Rose Syrup
- Use a high-quality rose syrup because it directly affects the flavor, so choosing a good one makes a difference.
- Remember to simmer, and not boil to avoid crystallization.
How to Store Rose Syrup Properly
- Store rose syrup at room temperature or in the fridge and it’ll stay fresh for weeks.
- If your syrup thickens over time, microwave it for a few seconds to loosen it up!
- To keep your syrup fresh for longer sterilize the bottles. Rinse and place them in a preheated oven for 5 minutes before filling them.
Ways to Use Rose Syrup
Apart from Falooda there are so many uses for this gorgeous floral syrup.
Use it in:
- Refreshing lemonades, lassis, and iced teas
- Falooda, mocktails, and fancy drinks
- Drizzling over ice cream, puddings, or even cakes
- Sweetening yogurt or whipped cream
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Recipe
Easy Rose Syrup with Rose Water
Ingredients
- 2 cups white sugar
- ¾ cup water
- ½ cup rose water
- 2 tsp lemon juice
Instructions
- In a pan over medium heat, add rose water, sugar, and water. Stir occasionally until the sugar dissolves completely.
- As soon as you see the first bubbles, remove the pan from the heat. Check the consistency of the syrup. It should be light and not too thick.
- Stir in lemon juice and a few drops of red food coloring and mix until you get the shade you prefer.
- Let the syrup cool completely before transferring it into a sterilized bottle.
Notes
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- To prevent crystallization of the sugar at the bottom of the bottle, avoid boiling your syrup too much until thick. Keep an eye on your pot and take it off the heat as soon as the first bubbles start to form.
- Store rose syrup at room temperature or in the fridge and it’ll stay fresh for weeks.
- If your syrup thickens over time, microwave it for a few seconds to loosen it up!
- To keep your syrup fresh for longer, rinse the bottles and place them in a preheated oven for 5 minutes before filling them.
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