Rosewater Syrup

Rosewater Syrup

A floral sugar syrup brightened with rosewater, ready to drizzle over desserts or stir into drinks.

Total 25 min Makes 16 oz Calories 32/serving

Dietary

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

This simple syrup simmers sugar and water to a light consistency, then gets finished with rosewater once off the heat to preserve its delicate floral aroma. Use it to soak cakes, sweeten lemonade and cocktails, or drizzle over rice pudding and fresh fruit.

Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons rosewater
  • 1 teaspoon lemon juice

Method

  1. Combine the sugar and water in a 6-quart saucepan over medium heat.

  2. Stir occasionally until the sugar fully dissolves and the mixture comes to a gentle simmer.

  3. Reduce heat slightly and simmer until the syrup thins slightly and no longer feels grainy, 2 minutes.

  4. Remove the saucepan from heat and let the syrup cool for 5 minutes.

  5. Stir in the rosewater and lemon juice once the syrup has cooled slightly, preserving the floral aroma.

  6. Pour the syrup through a fine strainer into a clean 16-ounce jar or bottle.

  7. Let the syrup cool completely to room temperature before sealing and refrigerating.

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    Rosewater Syrup

    This simple syrup simmers sugar and water to a light consistency, then gets finished with rosewater once off the heat to preserve its delicate floral aroma. Use it to soak cakes, sweeten lemonade and cocktails, or drizzle over rice pudding and fresh fruit.

    25 min 16 oz 32 cal

    Ingredients

    • 1 cup granulated sugar
    • 1 cup water
    • 2 tablespoons rosewater
    • 1 teaspoon lemon juice

    Method

    1. 1

      Combine the sugar and water in a 6-quart saucepan over medium heat.

    2. 2

      Stir occasionally until the sugar fully dissolves and the mixture comes to a gentle simmer.

    3. 3

      Reduce heat slightly and simmer until the syrup thins slightly and no longer feels grainy, 2 minutes.

    4. 4

      Remove the saucepan from heat and let the syrup cool for 5 minutes.

    5. 5

      Stir in the rosewater and lemon juice once the syrup has cooled slightly, preserving the floral aroma.

    6. 6

      Pour the syrup through a fine strainer into a clean 16-ounce jar or bottle.

    7. 7

      Let the syrup cool completely to room temperature before sealing and refrigerating.