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Slightly sweet, delicious, and perfect for pancakes, waffles, or over desserts, this homemade rosewater syrup is so easy to make!
Did you know that many roses are edible? And, they make delicious treats, too!
This used to be a common place in pioneer and cottage kitchens, but in the span of a century, has almost been lost in modern kitchens. That my friends is a shame and people like you and me, we want to preserve these old timey traditions and recipes for things like rose water syrup and using our own gardens to make natural herbal remedies for our families.
Rose hips, often referred to as Rosa canina are the fruit of the thorny wild rose plant. They can range in colors from orange to purplish black. This particular species is the most commonly used, and has a tart, crab apple like flavor.
They are picked in autumn or early winter, depending on location, and commonly used medicinally. Once you harvest them, you will want to dry thoroughly before using them. Discard any that are bruised, or already shriveled up. Avoid those that may have been sprayed with toxic chemicals. Rose hips are full of Vitamin C, and made into teas, jams, syrups, and even soups.
Other benefits of rose hips:
Although rose hips are generally safe, if you are taking certain anti-anxiety or anti-depression drugs, speak to your health care professional before using them. Excessive use of rose hips may also cause nausea, headache, and in larger doses, can cause issues with sleep.
We are going to make a nourishing rose water syrup using this delicious part of the plant.
Since having access to fresh rose hips isn’t easy for everyone, we are going to make this homemade rose syrup with dried rose hips. If you don’t have rose hips here’s a bag of organic dried rose hips.
What kind of sweeteners can I use with this rose water syrup?
You can use granulated sugar, honey, or any sugar substitute you wish. However, the type of sugar you use may change the thickness of the syrup. Boiling the water and sugar can produce a thicker syrup over a sugar substitute like erythritol. Honey will need to be added after you infuse the rose hips to keep the heath properties of the honey. A combination of granulated sugar and honey will give you the most thick syrup, with the benefits of raw honey.
This recipe is based on and shared from Ma Ingall’s kitchen and the Little House Cookbook
Want more old-fashioned Ma Ingall’s recipes? How about recipes using rose water syrup? Then head over to this Old-fashioned Blueberry Pudding Recipe with Rosewater Sauce
Now you know how to make rose water syrup, have you ever had it before?
