This fragrant, sweet, and rose-infused syrup is silky and luxurious. It's perfect for adding to cold or warm drinks, desserts, or as a topping for your breakfast pancakes or oatmeal bowl.

Rose Petals & Cardamom Syrup [Vegan, Gluten-Free]

Advertisement

Ingredients

  • 3 cups fresh organic red rose petals (or 2 cups dry top-grade rose buds and petals)
  • 4 cups rose water (or filtered water)
  • 2 cups turbinado sugar (or demerara, or other unrefined)
  • 1 tablespoon cardamom pods
  • 2 teaspoons lemon juice
Advertisement

Preparation

  1. Gently clean the rose petals, rinsing in a big bowl first (leave to soak for 5 minutes), then under fresh water. (If using dry rose petals – skip step #1.)
  2. In a medium pot, add the rose water (or filtered water) and fresh rose petals or dry rose petals, bring to a boil, and then simmer for 10-15 minutes until the petals become transparent.
  3. Crush the cardamom pods with a mortar and pestle. Set aside.
  4. Drain the rose water using a nut milk bag or a fine strainer.  Squeeze all the juice out as much as possible.
  5. Add the rosy-coloured water back to the pot and add the sugar and cardamom. Bring to a boil, add the lemon juice, then simmer with a lid on for 20 minutes or until the liquid gets a thicker syrupy consistency.
  6. Once ready, set aside to cool down, strain again to remove the cardamom pods/ pieces, and store in a glass bottle (500 ml).
  7. Refrigerate and use within two months. For longer keeping, sterilize the glass bottle first and use it within six months (refrigeration recommended).
Advertisement
Advertisement

    Discover more recipes with these ingredients

  • Rose Water
Advertisement