May 29, 2025, 9:44 am | Read time: 3 minutes
Delicate, fragrant, and vibrant: If you have roses in your garden, you can do more than just admire their beauty. With homemade syrup, the blossoms become a true delight. myHOMEBOOK explains how to make it.
With the start of the rose bloom, you can not only add colorful accents to your garden—the blossoms are also perfect for making an aromatic syrup. Especially old, intensely fragrant varieties produce a full-bodied aroma. However, it’s important to use only untreated and fresh blossoms. The recipe itself is simple and requires only a few ingredients, but a bit of patience. If you ensure clean processing, you’ll be rewarded with a beautifully vibrant rose petal syrup. It lasts for months and is versatile. Whether in lemonades, desserts, or summer cocktails.
When Scent and Color Unfold in Rose Processing
When the roses in the garden begin to bloom, it’s not only time to enjoy their sight, but their petals can also be used in the kitchen. They are particularly well-suited for an aromatic syrup that enhances desserts and drinks.
As Eva-Maria Herb from the organic nursery Herb in Kempten explains, old rose varieties with an intense fragrance provide the best results: “The stronger the rose smells, the better it tastes.”
The Right Variety Makes the Difference
Herb recommends certain types for production: “It’s best to use Damask or Apothecary roses. Damask roses have the advantage of blooming more often, providing more blossoms.” She also notes that dark red varieties are particularly suitable because they give the syrup a rich color. It’s important to use only fresh and untreated rose blossoms—chemically treated plants are off-limits.
How to Make Rose Petal Syrup Step-by-Step
The recipe is straightforward: In a pot, equal parts water and sugar are heated—for example, one liter of water and one kilogram of sugar. Add one teaspoon of citric acid per liter. “I let it all boil and cool to lukewarm,” Herb explains.
In the next step, two large handfuls of fresh rose blossoms are added to the brew. “Of course, I can add more, which makes it more intense,” says Herb, “less is difficult.” The mixture is then covered and left to steep in a cool, dark place for two days.
After that, the brew is strained, boiled again, and filled hot into clean bottles. “Then I strain everything, boil it, and fill it hot into bottles,” Herb describes the process.
Preserved With or Without Canning
For particularly long shelf life, Eva-Maria Herb recommends an additional step: “You work even more cleanly, which makes a big difference,” she says, and additionally boils the syrup in a canning machine. “This way, the syrup definitely lasts a year.” But even without this extra effort, the rose blossom syrup remains enjoyable for several months. Whether as an ingredient for lemonades, cocktails, or desserts—homemade rose petal syrup brings a touch of summer to the glass.
With material from dpa