Rose syrup from tea rose petals: how to make aromatic rose syrup at home

To prepare the syrup, you need tea roses with a pronounced aroma. If there are no special tea roses, any varieties of climbing roses or rose hips will do. The main thing is that these are fully bloomed flowers, without signs of wilting.

Each recipe has its own calculation, but sometimes there are problems with weighing the petals, but there is no need to worry. On average, one rose produces 5 grams of petals, and you need to build on this to select the amount of other ingredients.

It is not necessary to wash roses; rains do a great job of this. Pluck the rose petals, remove the stamens and buds and choose the rose petal syrup recipe that you like best.

Rose syrup with sugar and lemon

• Rose petals 100 gr (20 flowers)
• sugar 600 gr
• water 1 liter
• lemon 1 piece

Place the petals in a deep bowl and squeeze the juice of one lemon on them. You can simply cut the lemon into rings.

Make syrup from sugar and water.Pour 1 liter of water into the pan, add 600 grams of sugar and put the pan on the fire. Boil the syrup for a few minutes until the sugar is completely dissolved.

Pour hot syrup over rose petals, cover the bowl with a lid and leave until the syrup cools completely.

Pour the syrup with petals into a jar, cover with a lid and refrigerate for a day to infuse.

After a day, squeeze the petals through cheesecloth or a colander, pour the syrup into a bottle and cap it. The syrup can be stored in a cool place for up to one year.

Thick rose petal syrup with citric acid

• rose petals 500 gr
• citric acid 1 tsp.
• sugar 2 kg

Place rose petals in a saucepan, add citric acid and a few tablespoons of sugar. Gently squeeze the petals with your hands or a spoon so that they release the juice and release as much aroma as possible.

Pour one liter of boiling water over the petals, cover the pan with a lid and leave to steep for 24 hours at room temperature.

Make syrup from one liter of water and the remaining sugar. While the syrup is boiling, squeeze the rose petals through a sieve, and when the syrup boils, add the water in which the rose petals were infused. Bring the syrup to a boil and cook for 20 minutes over very low heat.

Sterilize jars or bottles and pour syrup into them. With this version of the recipe, the syrup turns out to be richer and thicker, and it can be stored even at room temperature, but of course, with an airtight lid.

There are many recipes for making syrup from rose petals and you can easily come up with your own. The main ingredients are rose petals, sugar and lemon.

Citric acid slightly dilutes the sweetness of the rose and makes the syrup taste lighter.Their ratio can be changed, as well as the infusion and cooking time. All in your hands.

One of the options for how to prepare rose syrup, watch the video: