Honey Rosewater Syrup

Honey Rosewater Syrup

A floral, amber syrup that simmers honey and water into a silky drizzle for desserts.

Total 25 min Makes 16 oz Calories 65/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This syrup pairs honey's deep sweetness with a few drops of rosewater for a fragrant finish on cakes, pastries, and yogurt. A short simmer thickens the honey and water into a pourable consistency, while the rosewater is stirred in at the end to preserve its delicate aroma. It keeps well in the fridge for drizzling over desserts or stirring into tea.

Ingredients

  • 1 1/2 cups honey
  • 1 cup water
  • 2 teaspoons rosewater
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 pinch salt

Method

  1. In a 6-quart saucepan, combine the honey and water and whisk to blend.

  2. Set the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

  3. Reduce heat to low and simmer gently until the syrup thickens slightly and coats the back of a spoon.

  4. Remove the pan from heat and stir in the lemon juice and a pinch of salt.

  5. Let the syrup cool for 5 minutes, then stir in the rosewater.

  6. Pour the syrup into a clean jar or bottle and let it cool completely to room temperature before sealing.

  7. Store the syrup in the refrigerator and use within 3 to 4 weeks.

Rate this recipe

★ 4.1 (1)

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    Honey Rosewater Syrup

    This syrup pairs honey's deep sweetness with a few drops of rosewater for a fragrant finish on cakes, pastries, and yogurt. A short simmer thickens the honey and water into a pourable consistency, while the rosewater is stirred in at the end to preserve its delicate aroma. It keeps well in the fridge for drizzling over desserts or stirring into tea.

    25 min 16 oz 65 cal

    Ingredients

    • 1 1/2 cups honey
    • 1 cup water
    • 2 teaspoons rosewater
    • 1 tablespoon lemon juice, freshly squeezed
    • 1 pinch salt

    Method

    1. 1

      In a 6-quart saucepan, combine the honey and water and whisk to blend.

    2. 2

      Set the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

    3. 3

      Reduce heat to low and simmer gently until the syrup thickens slightly and coats the back of a spoon.

    4. 4

      Remove the pan from heat and stir in the lemon juice and a pinch of salt.

    5. 5

      Let the syrup cool for 5 minutes, then stir in the rosewater.

    6. 6

      Pour the syrup into a clean jar or bottle and let it cool completely to room temperature before sealing.

    7. 7

      Store the syrup in the refrigerator and use within 3 to 4 weeks.