Wild rose petal syrup is a sweet, floral syrup that can be made of wild rose petals, sugar, apple cider vinegar, and water. You can use it on top of pancakes, in drinks, desserts, breakfast toppings, or how else you would use syrups. You can use the rose petals from the wild roses named “Rosa Rugosa”. They can often be found near coastlines and are blooming in June and July.
Wild Rose Petal Syrup
- 1 ½ cups (3 deciliters) fresh wild rose petals, densely packed
- 2 cups (400 grams) sugar
- 3 tablespoons apple cider vinegar
- 2 ½ cups (6 deciliters) water
- Pick the wild rose petals from a non-polluted area.
- Inspect each petal for bugs and dirt and do not rinse or soak the petals in water.
- Place sugar, apple cider vinegar, and water in a saucepan and bring to a boil. Let simmer for 20-30 minutes depending on how thick you want the syrup. The longer you let it simmer, the thicker it will be.
- Turn off the stove and remove from heat. Add the rose petals to the hot syrup and stir.
- Pour the wild rose syrup into a sterilized jar/bottle and let it steep for 12 hours in the fridge.
- You can leave the rose petals in the syrup for a few weeks, but I would recommend removing them after that.
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