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Sciroppo alle rose (Venetian rose syrup)

Easy recipe to flavor cakes and cookies, or to use as refreshing drink with still water on a summer day

Ingredients

  • 250 gr granulated white sugar alternatively: 50 gr brown cane sugar, 50 gr white sugar
  • 1/4 tap water
  • 2 cups rose petals Damask roses if possible, as they color the syrup beautifully
  • 1/2 cup lemon juice freshly pressed!

Notes

This syrup is really easy to prepare: Bring water and sugar to the boil, stir well with a wooden spoon, then add the rose petals and lemon juice. Leave to simmer for ten minutes. Rest for 2-3 hours, covering the pan with a lid, before continuing.
Bring the syrup to the boil a second time, leave to simmer for 2 minuntes, then fill into a small bottle. Your syrup will keep fresh for 2-3 days in the fridge, or even longer.
Delightful to flavor cakes, crostate, and drinks!