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About This Syrup
Simple syrup, sometimes called “sugar syrup,” is a basic syrup that’s commonly used in cocktails and other beverages as a sweetener. Unflavored simple syrup is made by dissolving an equal amount of granulated sugar in an equal amount of water, usually in a 1:1 ratio, to create a sweet-tasting liquid. Although it was once customary to use sugar itself in recipes, simple syrups have become the go-to sweetener in cocktails especially because they blend more easily with the other ingredients without leaving behind undissolved sugar crystals.
One of my favorite ways to create delicious new flavor combinations in our cocktails is to use simple syrups infused with fruits, herbs, and other additives. There are lots of pre-made flavored syrups on the market these days, but I prefer to create my own recipes for them because it’s easy and much more affordable to make them in batches at home.
This recipe is for a homemade rose syrup that was first used in the Guava Rose, a cocktail created by Junior Merino who is well-known bartender from Mexico famous for his years-long career creating drinks for several New York City bars, celebrities, and liquor brands. The frozen beverage mixes cachaça with guava and adds this unique syrup made with rose water for more balance, aroma, and romance. The recipe in this post will share how I made it at home on the stovetop.
Syrup Ingredients
To make this simple syrup, you’ll need the following ingredients:
Demerara Sugar: This is a type of raw cane sugar that has been minimally processed so it retains some of its molasses flavor. I used Caribbean Rhythm Pure Demerara Sugar.
Water: This is a flavorless fluid that turns the syrup into a liquid. I used filtered water to prevent contamination.
Rose Water: This is a flavored liquid made by steeping rose petals in water. I used Cortas Premium Rose Water.
How to Make This Syrup
When making syrups, I prefer to make most of ours using the sous vide method, but I made this one on the stovetop because the sugar only needs to dissolve before being infused with the rose water.
To make this syrup, you’ll need the following tools:
Measuring Cups: These are used to measure the ingredients. I use the OXO 8 Piece Stainless Steel Measuring Cup Set and the OXO Good Grips Silicone Measuring Cup Set.
Food Scale: This is used to precisely weigh the ingredients. I use the GDEALER Food Scale because it offers extremely accurate weights and is easy to store thanks to its compact size.
Saucepan: This is what the syrup ingredients are placed inside to cook. I use the Cuisinart 3 Quart Stainless Steel Saucepan.
Silicone Spatula: This is used to stir the syrup. I use the OXO Good Grips Silicone Everyday Spatula because its flexibility allows me to stir and wipe the syrups out of the pan more thoroughly than a spoon.
Fine Mesh Strainer: This is used to remove solid ingredients from the syrup during the transfer process. I use the Barfly Stainless Steel Fine Mesh Strainer because its tightly woven mesh is excellent for removing small seeds and pieces of fruit.
Funnel: This is used to transfer the syrup from the bag to the storage containers without making a mess. I use the ANNIOCA Silicone Food Grade Funnel because it’s flexible and easy to store.
Squeeze Bottle: This is used to store the syrup in the refrigerator for immediate use. I use the OXO Good Grips Squeeze Bottles because they’re high quality.
Storage Pouch with Pouring Spout: This is used to store extra syrup in the freezer for later use. I use the OHMAXHO 16 oz Reusable Plastic Pouches because they’re made with a thick material that doesn’t come open after freezing the syrup.
How to Store This Syrup
Once the syrup is made, it will need to be kept cool to preserve its freshness. Whether it will be stored in the refrigerator or the freezer affects the type of container I use, and I make the decision on where to store it based on when I expect to use some or all of the syrup in cocktails.
Refrigerator Storage: I will usually store our syrups in the refrigerator when I plan to use them in a cocktail either right away or within a few days. If that’s the case, I will store some in a condiment squeeze bottle so I can easily pour the syrup into a jigger when I make the drink. It’s rare that I need all sixteen ounces right away though, so I often keep some in the refrigerator and will transfer the rest of the syrup to a pouch so it can be frozen and used later.
Freezer Storage: I will usually store our syrups in the freezer when I don’t think I will use them in a cocktail within a week. If that’s the case, I store them in pouches with pouring spouts because those are made with a flexible material that won’t come open as the syrup expands during the freezing process. I will then thaw the pouches in a bowl of water when I want to use the syrup again.
Flavored syrups like this one should last one to two weeks in the refrigerator and can last up to six months if frozen. I recommend listing the date the syrup was made before storing it so you can keep track of when batches should be used or discarded.
Recipe
This recipe yields approximately sixteen ounces of syrup, which is enough for anywhere from fifteen to thirty-five cocktails depending on the amount needed for the drink.
Add 115 ml hot water to a saucepan.
Heat over high heat until boiling.
Add 400 g sugar and heat while stirring for 3-5 minutes until sugar is dissolved.
Add 115 ml rose water, reduce heat to low, cover pan, and let simmer for 15 minutes.
Remove from heat and let cool for 5-10 minutes.
Strain syrup through a fine mesh strainer 1-2 times to remove any sugar particles.
Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.
Ingredients
Directions
Add 115 ml hot water to a saucepan.
Heat over high heat until boiling.
Add 400 g sugar and heat while stirring for 3-5 minutes until sugar is dissolved.
Add 115 ml rose water, reduce heat to low, cover pan, and let simmer for 15 minutes.
Remove from heat and let cool for 5-10 minutes.
Strain syrup through a fine mesh strainer 1-2 times to remove any sugar particles.
Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.
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More Syrup Recipes
If you like this syrup, here are a few others we make and use in our cocktails that you may enjoy:
Strawberry Syrup: A sous vide syrup made with strawberries, white sugar, gum Arabic powder, and water
Blueberry Syrup: A sous vide syrup made with fresh blueberries, white sugar, gum Arabic powder, citric acid, and water
Cranberry Syrup: A sous vide syrup made with fresh cranberries, cane sugar, citric acid, and water
Apple Cinnamon Syrup: A sous vide syrup made with apple cider, cinnamon sticks, and white sugar
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