Rosewater Syrup
Make fragrant rosewater syrup with sugar, water, and cinnamon. Ready in minutes and keeps refrigerated for months. Vegan option noted.
Submitted by: rick from Milwaukee, Wisconsin
- Simmer equal parts water and sugar with a cinnamon stick until reduced to about 1 cup, then stir in rosewater off the heat.
- Store chilled in a jar for several months or freeze for longer life. Use vegan sugar to make it plant based.
- Use the syrup on fruit, ice cream, pancakes, in cocktails, or to flavor yogurt and cakes.
Spices
Featured in this Recipe
Preparation Instructions:
Place the sugar and water in a heavy saucepan and heat until sugar is dissolved. Increase the heat to a light boil and add the cinnamon. Continue to boil until about 1 cup liquid is left. Remove from heat and stir in the rose water. Let cool. Serve over fresh fruit.
thespicehouse.com
More About This Recipe
Will keep in a jar in the refrigerator for several months. For vegan syrup, be sure to use vegan sugar (beet sugar or evaporated cane juice).
Frequently Asked Questions
How long will the rosewater syrup last?
Stored in a clean jar in the refrigerator, the syrup will keep for several months. Check for any off smell, cloudiness, or mold before using. For best flavor, use within 2 to 3 months.
Can I freeze rosewater syrup?
Yes. Pour the cooled syrup into an airtight container or ice cube tray and freeze. It will keep well for about 6 months. Thaw in the fridge before use.
Why do I add the rosewater after removing the pan from heat?
Heat breaks down the delicate rose aroma. Adding rosewater off the heat preserves its fragrance and keeps the flavor bright.
Can I skip the cinnamon or use another spice?
Yes. Cinnamon is optional. You can omit it or swap it for cardamom, vanilla, star anise, or a strip of lemon peel to change the flavor profile.
How do I know when the syrup is reduced to the right thickness?
Reduce until you have about 1 cup left. It should lightly coat a spoon and have a syrupy flow. Timing varies by pan and heat but usually takes 10 to 20 minutes on a light boil.
Can I use rose extract instead of rosewater?
You can, but extracts are more concentrated. Start with half the amount, taste, and add more carefully so the flavor does not become overpowering.
How can I make this syrup vegan?
Use sugar that is not processed with bone char, such as beet sugar or evaporated cane juice. All other ingredients in the recipe are plant based.
What are good uses for rosewater syrup?
Drizzle it over fresh fruit, yogurt, pancakes, ice cream, or use it in cocktails. It also works as a cake soak or mixed into salad dressings for a floral note.
How long will the rosewater syrup last?
Stored in a clean jar in the refrigerator, the syrup will keep for several months. Check for any off smell, cloudiness, or mold before using. For best flavor, use within 2 to 3 months.
Can I freeze rosewater syrup?
Yes. Pour the cooled syrup into an airtight container or ice cube tray and freeze. It will keep well for about 6 months. Thaw in the fridge before use.
Why do I add the rosewater after removing the pan from heat?
Heat breaks down the delicate rose aroma. Adding rosewater off the heat preserves its fragrance and keeps the flavor bright.
Can I skip the cinnamon or use another spice?
Yes. Cinnamon is optional. You can omit it or swap it for cardamom, vanilla, star anise, or a strip of lemon peel to change the flavor profile.
How do I know when the syrup is reduced to the right thickness?
Reduce until you have about 1 cup left. It should lightly coat a spoon and have a syrupy flow. Timing varies by pan and heat but usually takes 10 to 20 minutes on a light boil.
Can I use rose extract instead of rosewater?
You can, but extracts are more concentrated. Start with half the amount, taste, and add more carefully so the flavor does not become overpowering.
How can I make this syrup vegan?
Use sugar that is not processed with bone char, such as beet sugar or evaporated cane juice. All other ingredients in the recipe are plant based.
What are good uses for rosewater syrup?
Drizzle it over fresh fruit, yogurt, pancakes, ice cream, or use it in cocktails. It also works as a cake soak or mixed into salad dressings for a floral note.
Comments