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Syrup from rose petals.


  • Take 4 cups of Rose petals, harvested early in the morning.
  • 3 cups of mountain spring water or rain water (not chlorinated tap water)
  • 5 cups of white sugar
  • Juice and zest of one organic lemon


  • Boil the water and infuse the rose petals in the boiled water for 24 hours, like tea.
  • Strain out the rose petals.
  • In a large sauce pan, add to the rose infused liquid, sugar,  and lemon juice and zest to the liquor.
  • Return to heat and boil strongly until syrup begins to thicken.
  • Remove from heat and bottle.


Rose can also be used as a laxative, so enjoy in moderation.

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