Moroccan · Preserves
Rose Water Syrup
A simple sugar syrup infused with rose water, used across Moroccan baking and drinks to add a delicate floral note, from drizzling over semolina cakes to sweetening iced drinks in the summer heat.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 16
- Level
- Easy
Ingredients
- 200 g sugar
- 200 ml water
- 2 tsp rose water
- 1 tsp lemon juice
Method
- 1
Dissolve
Combine the sugar and water in a small pot and bring to a boil, stirring until the sugar dissolves.
- 2
Simmer
Simmer for 5–7 minutes until slightly thickened into a light syrup.
- 3
Finish
Remove from heat and stir in the rose water and lemon juice.
- 4
Cool and store
Cool completely before transferring to a bottle.
Chef's tips
- Add rose water only after the syrup is off the heat — boiling it cooks off much of the delicate floral aroma.
Frequently asked questions
What is this syrup used for?
It's commonly drizzled over semolina or almond cakes to keep them moist, or stirred into iced drinks and lemonades for a floral twist.