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
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.