Ingredients & equipment you'll need

Fresh rose petals — from a known edible, unsprayed source, not store-bought flowers · 2 cups white granulated sugar · A liquid of your choice for added colour or flavour, such as hibiscus rosehip tea or pink food colouring · Something with an acidic kick, such as lemon juice or orange rind · A jar and lid · Cheesecloth or a fine-mesh strainer · Spoon, tongs, and oven mitts

Step 1 — Prepare the rose petals

Use only fresh rose petals from a source you know is edible and hasn't been sprayed with chemicals — store-bought flowers aren't a safe substitute, since they're often treated with substances that shouldn't be consumed. After picking your petals, let them sit outside for a little while before bringing them in, which gives any small insects a chance to leave before the petals go into your syrup.

Step 2 — Steep the petals and prepare the acidic addition

Heat water to medium in a pot and add the rose petals, then cover with a lid and bring the mixture up just below a simmer — avoid letting it fully simmer at this stage. While it's heating, prepare your acidic addition: if using orange rind, take a small paring knife and slice off a thin piece of the outer skin only, avoiding the bitter white pith underneath.

Step 3 — Infuse, cool, and strain

Let the rose petals steep on low heat for one hour, then turn off the heat and allow the mixture to cool down completely. Strain out the liquid using cheesecloth or a fine-mesh strainer, making sure all petal particles are removed before you move on to cooking the syrup.

Step 4 — Cook the syrup and jar it

Add the strained liquid back to the pot and turn the heat to medium-high. Gradually stir in the sugar until it's fully dissolved, then bring the mixture to a boil for one minute. Carefully scoop the hot syrup into hot, sterilized jars using a spoon and oven mitts to protect your hands.

Step 5 — Check the seal and store

As the jars cool, most will seal properly — once sealed, they can be stored on a shelf for use throughout the season. If a jar doesn't seal, keep it in the refrigerator and use it within a month. Either way, store your finished syrup in a cool, dry place away from direct sunlight, and keep all your equipment clean and sterilized throughout the process to avoid contamination.

Frequently asked questions

Can I use store-bought flowers to make rose blossom syrup?
It's not recommended. Store-bought flowers are often treated with chemicals that can be harmful when consumed, so use fresh rose petals from a known edible, unsprayed source instead.

How should homemade rose blossom syrup be stored?
Store your homemade rose blossom syrup in a cool, dry place away from direct sunlight. Use clean, sterilized equipment throughout the process to avoid contamination, and if a jar doesn't seal, use it within a month.

How long does it take to make homemade rose blossom syrup?
The petals steep for about an hour, plus additional time for preparation and cooling. Cooking the strained liquid into syrup itself only takes a few minutes.

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