Rose Milk with Homemade Rose Syrup
Chilled milk sweetened with homemade rose syrup from edible dried rose petals. Simmer a small batch of syrup, refrigerate, then stir into cold milk by the glass or pitcher.
Equipment
- Heavy saucepan
- Fine mesh sieve (cheesecloth optional)
- Clean glass jar for syrup storage
Ingredients
Rose syrup
- 1 cup edible dried rose petals food-grade; not florist roses; lightly packed
- 2 cups water
- 2 cups granulated sugar or 1 3/4 cups for less sweet
- 1 tablespoon lemon juice
Rose milk (per glass)
- 1 cup cold milk whole, low-fat, or unsweetened plant milk
- 2 to 3 tablespoons cooled rose syrup plus more to taste
Rose milk (pitcher, about 4 glasses)
- 4 cups cold milk
- 1/2 to 2/3 cup rose syrup
Instructions
Make the syrup
- Rinse petals once in cold water in a fine sieve if the package directs, then drain. Some brands need only a quick check for grit.
- Simmer petals in water 8 to 10 minutes until color fades; do not boil violently for a long time. Strain, pressing gently; discard petals.
- Return liquid to the pot. Add sugar and lemon juice (and cardamom or salt if using). Stir over medium heat until sugar dissolves.
- Simmer 12 to 18 minutes until the syrup lightly coats the back of a spoon and has reduced by about a third. Cool completely; bottle in a clean jar and refrigerate.
Assemble rose milk
- For one glass: stir cold milk and syrup; taste and add syrup 1 teaspoon at a time for a stronger rose note. Add ice or soaked basil seeds if you like.
- For a pitcher: whisk milk and syrup until even. Chill about 15 minutes if the milk warmed while mixing; taste and adjust.
Notes
Use food-grade dried roses only; florist flowers are not safe to consume.
If the syrup tastes bitter, use gentler heat and a shorter petal simmer next time.
Syrup keeps refrigerated about 2 to 3 weeks in a clean jar; use a dry spoon. If it clouds or smells off, discard.
Rose water alone is not a one-to-one substitute for this syrup in the same volumes.
Vegan: unsweetened oat or soy milk works well; sweetened plant milks may need less syrup.
If the syrup tastes bitter, use gentler heat and a shorter petal simmer next time.
Syrup keeps refrigerated about 2 to 3 weeks in a clean jar; use a dry spoon. If it clouds or smells off, discard.
Rose water alone is not a one-to-one substitute for this syrup in the same volumes.
Vegan: unsweetened oat or soy milk works well; sweetened plant milks may need less syrup.
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