As soon as I read about rose petal simple syrup, I knew that I had to make some for my next cocktail. The only problem was that I don’t grow roses – I leave that to my sister, Dixie J, but she lives 3,000 miles away!
Fortunately I have a dear friend and colleague, Sharon G, who loves flowers and to garden. I asked her if she could share enough rose petals for one batch and she nearly filled a gallon bag (enough for three batches). I was now on my way to making rose petal syrup.
It takes some time to make but nothing is hard. Find your most fragrant and darkest colored roses. The more fragrance, the more flavor and the darker the flower color, the darker the syrup. Sharon gave me hot pink roses – the perfect Riegl Palate color – which produced a pale pink syrup. Dark red roses would likely give off a bit more color.
The first step is drying the petals. Start by picking the petals off each stem and rinsing them in a colander. Then lay them out (making sure none overlap) on a towel in a dark and dry spot. I used a beach towel on top of the coffee table in our family room. After two to three days they will dry to about a third of their original size and are ready to be used. You can make the syrup now or store the petals in an airtight container at room temperature for a few weeks.
You start with a basic simple syrup – 1:1 water to sugar ratio and letting the petals steep for a minimum of a few hours or as much as overnight (the longer they steep, the stronger the flavor). The result is a cocktail syrup that’s not too sweet with a great color.
We were having our friends, Lisa & Sandy D and Dan M & Paul S, for cocktails prior to going to one of our favorite restaurants, Birchrunville Store Cafe in the tiny town of Birchrunville, PA. This occasion called for a special cocktail – a Rose Petal Mojito. They were a big hit and Sandy made my day when he said that he could drink them all the time.
Gluten-Free/Wheat-Free Note: Rum is naturally gluten/wheat-free as it is derived from sugarcane.
| Rose Petal Mojito | Print |
- 3 cups fresh rose petals (will produce 1 cup dried)
- 1 cup granulated sugar
- 1 cup water
- 1 ounce freshly squeezed lime juice (~ 1 lime)
- 1 ounce rose petal simple syrup
- 8 fresh mint leaves (plus a sprig for garnish)
- 2 ounces white rum
- Club soda
- Garnish with a mint sprig and a few dried rose petals
- Remove rose petals from roses and rinse in a colander.
- Place petals on a large towel (be sure that none are overlapping) in a dry and dark room. Let petals dry for 2 to 3 days. They will shrink to about ⅓ of their original size. Store petals in an airtight container for a few weeks until ready to use.
- In a saucepan set over medium-high heat add water and sugar. Stir until sugar completely dissolves and mixture comes to a simmer. Remove pan from heat. Add rose petals, cover and let steep for at least 2 hours or as long as overnight (the longer you steep, the more flavorful and colorful the syrup will be). Pour syrup through a sieve into a clean jar and refrigerate. Syrup keeps two months or longer in the refrigerator. Makes 1-1/2 cups.
- In a highball glass, muddle lime juice, rose petal simple syrup and mint leaves.
- Fill glass with ice and add rum.
- Top with club soda and stir.
- Garnish with a mint sprig and a few dried rose petals.
Two rosé petal syrup recipes within 5 minutes of each other in my inbox! Much be a sign!
David – That is crazy! It’s definitely a sign from the food (or cocktail) gods. Do you have roses in your garden? (Unsure if you can grow them in AZ.)