homemade ROSE SYRUP

September 15th, 2014


A couple of weekends ago Paul & I threw our dear friends, Carlie & Matt, a small NYC engagement party here in our tiny abode {Paul thinks it is totally weird when I call it our house since it is a 1,000 square foot apartment … c’est la vie}. You may remember me gushing about her in a previous {900} post{s} and sharing her bridesmaid box here. We worked on that bad boy 2 weeks before I was due. And I sent it out the week after I was due. All of the bridesmaids had received their box and painted their toenails at least once before I had given birth.

ANYWAY, I wanted to keep the drink menu for the party short to maximize space and ease in our “tiny abode”. So I went with variations of the bride & groom’s favorite drinks. Really I just used their favorite alcohol as a base and worked from there! Matt’s a gin dude so we went with the obvious here: gin & tonic. And Carlie loves her champagne. But I wanted to add a little pizzazz to her number. And I really didn’t want to do the same old, same old kir royal or bellini. So I made a rose syrup to accent our champagne {roses also feel pretty bride-like, right?}. My mother-in-law made the point that she was a little skeptical about the addition of more sugar into an already sugary beverage and she was pleasantly surprised with the outcome of the mixture. So don’t be deterred by the sugar! Note: I am never deterred by sugar, but in the even that you are …

Here’s the how-to:

1. Remove petals from the roses. Wash & drain thoroughly.


2. Put one cup of water, one cup of sugar, and one cup of rose petals into a saucepan. Heat on low until the sugar has completely dissolved and your rose petals have begun to shrivel. I made the choice to add in a handful or so more of rose petals to really get the yummy smell and a bit more flavor infused to the syrup.

3. Remove the mixture from the heat and allow to cool.

4. Strain the rose petals and store the mixture in an airtight container. I put a tad of pressure on the petals with my spoon as I strained in an effort to get as much of the liquid out of the petals.


5. Add approximately 1/2oz to your champagne glass and pour your champagne on top. Everyone’s taste will vary – I wanted just a dab more in mine for just a bit more added flavor and scent.


Make sure to purchase roses from your farmer’s market and confirm with the gardeners that there were no pesticides used on their roses. If you’re lucky enough to be growing some of these beauties, grab them from your backyard {le duh}. Or, if need be, perhaps you can “borrow” some from your neighbors under the veil of night!

XX Leigh-Taylor