Rose Syrup is made from either rose hips or rose petals.
To make it from rose petals, you let then infuse in a sugar syrup.
To make it from rose hips, the rose hips are simmered in water, then mashed, strained and the liquid used to make the sugar syrup from.
Many versions add artificial colouring and citric acid, and often artificial flavouring.
An Italian version made in the Chianti region is made using petals from Gallica Roses, gathered in the morning when the petals have the most concentrated scent. The petals from 50 roses are used to make a single 200 ml (7 oz) bottle. The only ingredients are sugar syrup and rose petals; no colouring or flavouring added.
Rose Syrup can be found in ethnic food stores, particularly Middle Eastern and Indian.
Cooking Tips
Rose Syrup can be used diluted with soda water as a drink, or ice cream topping, or as a drink flavouring.
1 cup (8 oz / 225g( white sugar
1/2 cup (4 oz / 125 ml) rosewater
1/2 cup (4 oz / 125 ml) light corn syrup
1 teaspoon lemon juice
2 cups rose petals (equivalent in weight uncertain)
Wash rose petals. Cut off white part at bottom of petals (can be bitter). Combine all ingredients in a pot. Bring to a boil, then reduce to a simmer until thickened a bit. Remove from heat, let stand to cool, strain and store liquid in a sealed jar or container in fridge. Use up within 3 weeks.
Substitutes
Rose water plus a sweetener