By | April 25, 2016


Bring water and sugar to a boil in a saucepan over medium heat. Reduce heat and simmer for 10 minutes. Add the rose water and cook 10 minutes longer, stirring occasionally.

Remove the pan from heat, cool for a bit and pour the syrup into a clean jar. Store in the fridge for about 1 week.


  • 1½ cups water
  • 2 cups sugar
  • ¼ cup rose water
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