This rose simple syrup is fragrant and delicate. It’s a quick homemade syrup that adds floral sweetness and a pretty pink tint to cocktails, lemonades, and spritzers. It takes just a few minutes to make.

A glass bottle filled with pink rose simple syrup is on a marble surface. Around the bottle are small dried rosebuds and petals. The background is a soft, blurred gray, highlighting the elegance of the arrangement.

About this rose simple syrup

Rose simple syrup is a floral sweetener made with sugar, water, and rose water. It’s one of the easiest flavored syrups to make at home because there’s no steeping or straining involved. You just make a basic simple syrup, stir in rose water, and you’re done.

The tricky part is getting the rose flavor right. Rose water varies a lot by brand. Some are very concentrated and perfume-y, while others are mild and subtle. I recommend starting with less than you think you need and adding more, a tiny bit at a time. You want it to taste floral and lovely, not like you’re drinking hand soap.

A tiny drop of red food coloring gives the syrup that soft blush pink color, but it’s completely optional. Without it, the syrup will be clear. This syrup is perfect for a rose martini, rose gin fizz, or stirred into sparkling rosé for a quick spritzer. It also works beautifully in non-alcoholic drinks like rose lemonade.

Key ingredients and why

Sugar: Regular granulated sugar works perfectly. It dissolves easily and creates a neutral-tasting sweetness that lets the rose shine.
Water: Equal parts water to sugar gives you a standard 1:1 simple syrup. This ratio works well for most cocktails.
Rose water: This is where all the flavor comes from. Use food-grade rose water (sometimes labeled “culinary” rose water). The strength varies by brand, so taste as you go. Cortas and Nielsen-Massey are reliable options.
Red food coloring (optional): The tiniest drop creates that pretty blush pink. Too much will make it look artificial. You really only need a toothpick dipped in the coloring and swirled through.

Instructions

Mix sugar and water til dissolved, then let it cool
Stir in 2- 3 teaspoons of rose water per cup of syrup, adjusting to taste.
For a soft pink touch, add the tiniest drop of red food coloring. Stir well to combine.
Tansfer it to a clean, airtight jar or bottle.

A stainless steel saucepan with rose syrup inside sits on a marble countertop. In the background, there is a small bowl containing dried rosebuds.

A square glass bottle filled with rose simple syrup, topped with a decorative metal rose cap, sits on a white marble surface. Dried pink rosebuds are scattered around, with a small green dish in the background.

Tips

Start with less rose water. It’s easier to add more than to fix an overly perfume-y syrup. Start with 2 teaspoons per cup and work up from there.
Use food-grade rose water. Look for “culinary” or “food-grade” on the label. Rose water sold for skincare is not the same thing and may contain ingredients you don’t want to drink.
Go easy on the food coloring. Too much and it looks artificial.
Let it cool before adding rose water. Adding it to hot syrup can change the flavor. Let the syrup cool to room temperature first.

How to use rose simple syrup

Rose martini: Shake with gin, lemon juice, and dry vermouth.
Rose gin fizz: Add to a gin fizz for a floral twist.
Rose lemonade: Stir into fresh lemonade for a non-alcoholic option.
Rosé spritzer: Add a splash to sparkling rosé wine.

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