A light, floral rose simple syrup made with culinary rose water, ready in under 10 minutes. Use it in drinks, drizzle over desserts, or add a natural pink color with a splash of beetroot juice.
Equipment
- Small saucepan
- Glass bottle or jar
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 2 tbsp culinary rose water
- 1/2 tsp beetroot juice optional, for a natural pink color in drinks
Instructions
- Combine the water and sugar in a small saucepan over medium heat.
- Stir continuously until the sugar fully dissolves and the liquid turns clear, about 3 to 5 minutes. Do not let it boil.
- Remove the pan from the heat.
- Stir in the rose water.
- If using beetroot juice, stir it in now until evenly combined.
- Allow the syrup to cool completely before transferring to a clean glass jar or bottle.
- Store in the fridge for up to 4 weeks.
Notes
Use culinary-grade rose water only. Cosmetic or beauty-grade rose water is not food safe.
Add rose water off the heat to preserve the floral aroma.
Start with 2 tablespoons of rose water and adjust to taste; strength varies between brands. Beetroot juice is optional and is best for drinks. Skip it for dessert applications where you do not need the color. The rose water aroma covers any beet smell when both are combined. For a richer syrup, use a 2:1 ratio (2 cups sugar to 1 cup water) and keep rose water amount the same.
Start with 2 tablespoons of rose water and adjust to taste; strength varies between brands. Beetroot juice is optional and is best for drinks. Skip it for dessert applications where you do not need the color. The rose water aroma covers any beet smell when both are combined. For a richer syrup, use a 2:1 ratio (2 cups sugar to 1 cup water) and keep rose water amount the same.