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About Rose Syrup
Rose syrup is a delicate, floral mixer that highlights the soft, aromatic essence of rose petals with a smooth, balanced sweetness. It’s considered a flavored simple syrup, which is essentially just sugar dissolved in hot liquid, but with rose water that adds elegant, perfumed character without becoming overwhelming.
Like classic simple syrup, it’s also easy to make at home. In this recipe, sugar, water, and rose water are gently combined sous vide until the sugar fully dissolves and the flavors meld together, preserving the rose’s light, fragrant notes in every drop. And once it’s finished, this floral syrup can be paired with gin, vodka, champagne, or citrus-forward cocktails that benefit from a subtle, aromatic lift—perfect for spring drinks or whenever you want to add a refined, botanical touch to your glass.
Cocktails I Made with Rose Syrup
Rose Syrup Ingredients
To make this syrup, you’ll need the following ingredients:
Pure Cane Demerara Sugar: This is a minimally refined cane sugar that has large, golden crystals and a subtle molasses flavor.
Water: This is a clear, tasteless, and odorless liquid that’s composed of hydrogen and oxygen.
Rose Water: This is a fragrant liquid made by distilling rose petals in water that’s known for its delicate floral aroma and flavor in culinary and beverage applications.
Brands I Used
How to Make Rose Syrup
There are a couple of ways to make rose syrup, and which one you choose mostly comes down to the tools you have and how hands-on you want to be.
Cooking Methods
Sous Vide Method: This is my go-to for most cocktail syrups that are infused with various flavors—a technique I first came across in the book Death & Co: Modern Classic Cocktails.
The sugar, water, and rose water are sealed in a temperature-controlled water bath, where the sugar dissolves slowly and the floral notes infuse evenly. The steady, low heat preserves the rose’s soft, aromatic character without muting its fragrance or pushing it into overly perfumed territory, without the risk of scorching or over-reducing that can happen on the stovetop.
Stovetop Method: This is the traditional method for making cocktail syrups, and it works if you don’t have an immersion circulator or are short on time.
The sugar and water are heated in a saucepan over low heat, stirring until the sugar dissolves, then the rose water is added off the heat to preserve its delicate aroma. It’s quicker and requires less equipment, but you will need to watch the syrup closely because too much heat can flatten or distort the rose’s light, floral notes.
Tools for Making Rose Syrup
To make this syrup using the sous vide method, you’ll need the following tools:
Stockpot: This is a large, deep cooking pot with straight sides and a flat bottom that’s typically used for preparing soups, stocks, sauces, or other recipes that require simmering larger quantities of liquid.
Immersion Circulator: This is a compact kitchen device that heats and continuously circulates water to maintain a consistent temperature for precision cooking.
Measuring Cup Set: This is a collection of cups and spoons in varying sizes, typically featuring easy-to-read markings and durable, easy-to-handle designs, that’s used to accurately measure both dry and liquid ingredients.
Food Scale: This is a kitchen tool that’s used to accurately measure the weight of ingredients, helping ensure precise portions and consistent results in cooking and baking.
Blender: This is a kitchen appliance with rotating blades that chops, purees, or emulsifies ingredients into smooth liquids or mixtures.
Large Freezer Bag: This is a resealable plastic bag with an interlocking closure at the top that’s used for storing, freezing, or transporting food securely.
Small Spring Clamps: These are small, spring-loaded clamps that are used to hold objects securely together.
Fine Mesh Strainer: This is a bar tool with a tightly woven mesh that’s used to strain small ice shards, pulp, and other solids from mixed drinks for a smooth, clean pour.
Pour Spout Measuring Cup: This is a container that’s marked with volume measurements and equipped with a spout to precisely control pouring liquids.
Silicone Spatula: This is a flexible, heat-resistant kitchen tool that’s used for stirring, scraping, and folding ingredients in bowls or pans without scratching the cookware.
Silicone Funnel: This is a flexible, heat-resistant funnel used to easily transfer liquids or powders into containers with narrow openings without spilling.
Tools I Used
- 🔗 All-Clad D3 3-Ply 8 Quart Stainless Steel Stockpot
- 🔗 Instant Pot Accu Slim Immersion Circulator
- 🔗 OXO 8 Piece Stainless Steel Measuring Cup Set
- 🔗 OXO Good Grips Everyday Glass Food Scale
- 🔗 Cuisinart SPB-7CH SmartPower Electronic Bar Blender
- 🔗 Ziploc Gallon Freezer Bags
- 🔗 Romeda 3 ½ Inch Spring Clamps
- 🔗 Barfly Stainless Steel Fine Mesh Cocktail Strainer
- 🔗 OXO Good Grips 2 Cup Angled Measuring Cup
- 🔗 OXO Good Grips Silicone Everyday Spatula
- 🔗 Olamar Premium Silicone Kitchen Funnel Set
How to Store Rose Syrup
After your rose syrup is ready, it’ll need to be chilled to preserve freshness.
Refrigerator Storage
For short-term use, I transfer the syrup to a condiment squeeze bottle or airtight jar and store it in the refrigerator. This method is great when I plan to use the syrup in cocktails within a few days, since the bottle or jar makes it easy to measure and pour without mess.
Freezer Storage
For long-term storage, I transfer the syrup to a flexible pouch with a pouring spout, leaving a little space at the top to allow for expansion as it freezes. I’ll then thaw the pouch in a bowl of water when I’m ready to use the syrup again.
Flavored syrups like this one typically stay fresh for two to three weeks in the refrigerator and up to three months in the freezer. To keep track of freshness, I recommend labeling your containers with the date the syrup was made so you know when to enjoy or discard each batch.
Storage Containers I Used
Squeeze Bottle: This is a flexible, squeezable container with a narrow spout that’s designed for dispensing liquids or sauces in controlled amounts.
Storage Pouch with Pouring Spout: This is a flexible, resealable container that’s designed for storing liquids so they can easily be poured without spills.
Recipe
Rose Syrup
Description
Rose syrup is a delicate, floral mixer made by blending sugar with fragrant rose water. This sous vide version captures the essence of fresh petals with a soft, aromatic sweetness, creating an elegant and versatile addition to cocktails—from light, refreshing spritzes to refined, spirit-forward drinks.
Yield: 16 fl oz
Serving Size: 1 fl oz
Ingredients
Method
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Add 720 g demerara sugar to a blender.
Measure out 310 ml hot water, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Add sugar mixture and 165 ml rose water to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.
