How To Make Rose Water Syrup
This rose water syrup is slightly sweet, high on flavor, and the perfect old-fashioned addition to both your cooking and natural herbal cabinet.
Servings: 4 cups
Ingredients
- 4 cups water
- 1 cup sweetener
- 1 cup dried rose hips
Instructions
- In a medium sized sauce pan, bring the water and sugar to a boil.
- Stir frequently to dissolve the sugar. Allow to boil for 3-4 minutes, until it begins to thicken.
- Add the rose hips, turn off the heat, and cover the pot.
- Allow the rose hips to infuse for 15 minutes. Strain and discard the used rose hips.
- If desired, return to the stove over medium heat to thicken more, stirring constantly.
- Store in a tightly covered jar in the fridge for up to 4 weeks.
Notes
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.
