How to Make Homemade Rose Syrup with Garden-Grown Roses from Your Raised Beds

Potpourri isn’t the only thing you can be making with your roses, if you’ve ever wanted to capture that sweet, heady rose scent and pour it into a cup, here’s your sign. Imagine it swirled into sparkling water, steeped in hot tea, shaken into a cocktail, or even drizzled over pancakes! 

In this blog, you’ll learn how to make a pretty pink rose syrup using petals picked straight from your organic raised garden bed.

Not every rose is meant for the teacup or syrup bottle. Before plucking petals from the raised beds in your garden, it helps to know which ones are actually edible. The safest bet is to choose old-fashioned, fragrant varieties that haven’t been sprayed with chemicals, because what you grow with care is what you can trust in the kitchen.

 

1. Edible Rose Varieties

Rosa rugosa is very fragrant and has thick petals. It’s perfect for making syrup and jam.

Rosa damascena, also known as Damask rose, is famous for its use in rose water and Persian desserts.

Rosa gallica, sometimes called Apothecary’s rose, has a long history of being used in syrups and medicinal teas.

Rosa centifolia has a sweet scent and soft petals. It’s often used in traditional French cooking.

Rosa alba has a mild fragrance and edible petals. People have used it historically for flavoring.

Rosa chinensis, or China rose, has a subtle scent and is great for teas.

Rosa 'Double Delight' is edible as long as it’s grown without chemicals.

Rosa 'Mr. Lincoln' is deeply scented and works well in the kitchen if it hasn’t been sprayed.

Rosa 'Radcon', known as Pink Knock Out, is edible when grown organically, though it’s less fragrant than some others.

Miniature roses can be edible, too, but only if they’re grown organically and you know the variety is safe to use.

2. When and How to Pick Your Rose Petals

Roses are best picked from raised garden beds in the early morning—just after the dew has dried but before the full heat of the sun kicks in. That’s when the oils are richest, the petals are plump, and the scent is at its peak. Choose blooms that are fully open but still fresh; skip anything wilted, browned, or past its prime. 

For a clean and hygienic process, use clean garden scissors or your fingers to gently pull off the petals, avoiding the white base where bitterness tends to hide. Give the petals a quick shake or a light rinse to send any tiny hitchhiking bugs on their way.

3. Ingredients for Rose Syrup

• 2–3 cups fresh rose petals (clean and dry)

• 2 cups water

• 2 cups sugar (white sugar keeps the color bright)

• 1 tablespoon lemon juice (helps set the color)

• Optional: a small handful of dried hibiscus petals or a few raspberries to deepen the pink tone
  
  

4. How to Make Rose Syrup

Step 1: Combine water and sugar in a saucepan over medium heat and stir until the sugar dissolves.

Step 2: Remove from heat, stir in the rose petals and lemon juice (plus any optional color boosters).
Step 3: Cover and let it steep for 30 to 60 minutes—the longer it sits, the stronger the flavor and color.

Step 4: Strain through cheesecloth or a fine sieve, pressing the petals gently to extract every drop.

Step 5: Pour the finished syrup into a clean glass jar or bottle, let it cool, then seal.

5. Storage Solutions

Rose syrup keeps best in the fridge and should stay fresh for 2 to 3 weeks. To stretch its life, store it in a sterilized container with a tight-fitting lid, or freeze small portions in an ice cube tray to use later in drinks or desserts.

For a different kind of longevity, you can add a splash of vodka—about 1 tablespoon per cup of syrup, to preserve it as a liqueur.

6. How to Use Rose Syrup

• Stir it into sparkling water or lemonade for a garden party feel.

• Mix with milk or oat milk for a rose latte.

• Add to iced tea or hot tea for a floral twist.

• Add to powder sugar and use as glaze over cakes or scones.

• Swirl into yogurt or drizzle on pancakes and waffles.

• Shake into cocktails like a rose margarita, gin fizz, or a floral mojito.

• Use in mocktails with fresh mint, lime, or even muddled berries.

Final Thoughts

Rose syrup is such a fun party trick to have on hand. You can use it for so many things — from drizzling over pancakes to spicing up cocktails, and even taking it further by turning it into a liquor. The best part is once you make a big batch, which takes less than two hours, you’ll have plenty waiting for you to enjoy whenever you want!