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Herbal Flower Rose Syrup

Course Dessert
Cuisine American
Keyword flower, foraged food, herbal
Prep Time 10 minutes
Cook Time-ish 10 minutes
Serving Suggestion 6
Author Tessa Zundel


  • 1 Cup Rose petals
  • 1/2 Cup Clover blossoms
  • 1/4 Cup Honeysuckle blooms
  • 1/2-1 Cup Water
  • 1 Cup Sugar - I used erythritol Organic cane, xylitol and even raw sugar would work, though it will give the syrup a caramel color.
  • 1/2 tsp Food dye, optional


  1. Snip or pinch green matter from the bottom of the clover, roses and honeysuckle. Use only petals of roses; remove pistils with pollen that can lend a bitter flavor to the syrup. If you want the pollen included for its health benefits, leave the pistils.

  2. Place blossoms in an heavy bottomed sauce pot and just cover with water. Gently stir the petals to weigh them down into the water. Cover pot with a lid.

  3. Bring to a boil and remove from heat. Allow to the blooms to steep covered in the hot water for at least 10 minutes. This step basically creates a blossom tea.

  4. Strain the spent blossoms out and place the blossom tea back into the pot. Add the sugar.

  5. Stir frequently as you heat the burner to medium high heat, melting the sugar.

  6. Simmer well for 10 minutes and remove from heat.

  7. Add color, if desired. Stir well.

  8. Use immediately or store in an air tight container in the fridge. Use within one month. The syrup may crystallize at it sits in the fridge over time. To melt the crystals, simply reheat before use.