Find den danske version her.
Summer in a Bottle
Rose syrup…
It’s the hit of the summer.
Perfect in mocktails and cocktails.
Once you’ve made this fragrant and delicious rosehip rose syrup and our favourite summer drink recipe, you’ll want to make as much syrup as possible.
This year, the new cocktails (coming soon) have been tested on good friends – and approved by everyone.
You can go directly to the recipe for rosehip syrup – or you can keep reading.
The easy rose syrup
I have made litres of this easy rosehip rose syrup.
It has been a must-do the last few summers when we’ve been on vacation in our summer house.
Because we’ve rediscovered how good rose syrup tastes in drinks…
…with or without alcohol.
I’ve made this version of rosehip syrup in the past couple of years because it’s easy, tastes good, and is quick to make. (I’ve got another slow version in Danish – find it here)
It’s especially great when it’s summer, friends are coming over, and drinks are on the agenda later…
Drinks are connected to vacation for us, which goes hand in hand with the sun and the relaxed atmosphere in our summer house.
We make fewer drinks when we return home, which is a shame.
Because it’s nice to have drinks with friends.
The Latest Quick Syrup
Rose syrup is the newest addition to quick syrups.
Quick syrups that can be made in less than an hour are a big hit.
Especially when the flavour is just as good as in the recipes for syrups that take a long time to steep.
You can find some Danish versions here. (You could always try Google Translate)
The quick syrup is based on the traditional simple syrup.
Which is used for marzipan, some sorbets, and drinks, among other things.
A simple syrup consists of equal parts water and sugar.
Here, the water is replaced with rose extract, and some citric acid is added, which gives the pink rose syrup an amazing colour.
I’ve previously shared a recipe for classic rose syrup (in Danish), which is more concentrated and requires space in the refrigerator for the rose syrup to infuse.
How to Make Quick Syrup
I choose pink flowers – the white ones will give you yellow syrup.
I put my rose petals in a colander with large holes so that earwigs, spiders, and other bugs can crawl away.
When I transfer the rose petals to the pot, I recheck them to catch a few more bugs.
Meanwhile, I boil water in the kettle.
Once it’s boiling, I pour it over the petals in the pot.
When the pot contents cook, I remove any unwelcome guests I may have missed.
When the rosehip extract is finished cooking, I strain it into a bowl and squeeze out as much liquid from the roses as possible.
I save the rose petals for preserves, jams, etc. (I have cooked petals in the freezer.)
I clean the pot to remove rose petals before weighing the liquid.
If I accidentally boil the extract too much, I might add some extra water.
Then I weigh the same amount of sugar as I have rose extract – I always use a scale.
I weigh the citric acid before putting rose extract, sugar, and citric acid back in the clean pot.
Bringing the liquid to a boil and strain.
The concentrated rosehip syrup has a long shelf life because you make it in a 50:50 sugar and rose extract ratio.
Just use sterilized glass bottles to ensure the bottles are completely clean before you pour your syrup in.
The syrup keeps for six months if stored correctly.
I’m using rose syrup I made last year – the bottles are stored in a dark, cold room and in the fridge once it is open.
Eat the nature
If you walk along the Danish beaches, you’ll see how the rose hip thrives – especially by the North Sea.
In some areas, rosehips, also called wrinkled roses in Danish, are the only big plants that grow – or almost.
Rosehips are an invasive species, i.e., it does not belong in Denmark.
So, using many roses and rosehips is good – we don’t want them to spread.
Pick some rosehip petals and make rose syrup, sugar with roses, rosehip jam… and whatever else you can think of with roses and rosehips.
I pick the rosehips I use in areas without heavy traffic – preferably by the beach, far from public roads.
The syrup is best made from rose hips because they have the most amazing scent and taste.
Still, you can also use other fragrant unsprayed roses.
At home, in our garden, we have an old English rose that smells amazing.
If I can’t find rosehip roses, I use other fragrant unsprayed roses like the English or wild roses.
White roses make yellow syrup – I use it to marinate rhubarb for desserts.
You can also use the red rose syrup; it gives the rhubarbs a nice colour.
Roses are a great thing to make syrup from.
They taste like a summer day.
So, you can save a bit of summer for autumn and winter.
Rose syrup
Rosehip syrup is favoured at our house.
Previously, it was my son and I who loved the rose syrup.
But after last summer’s experiments with cocktails and mocktails, his dad has jumped into the rose syrup fan club.
You can use the classic and quick rose hip syrup in your recipes, for long drinks, cocktails, etc.
Try to mix it with rose-infused gin and vodka.
The perfumed rose flavour is fantastic in soda, mixed with water or sparkling water and maybe a bit of lemon juice.
The rose syrup gives a fantastic taste to homemade iced tea if you mix it with cold brewed tea.
You can make fantastic frozen drinks and slushies.
Make a strawberry-rose slush – or blend rose hip syrup with plenty of ice and a good fruit puree or juice.
Use the syrup in all the drink recipes on the internet that use rose syrup…
Mix rose syrup:
- with lemonade
- with tea – hot or cold
- in a gin and tonic – maybe a rose-infused gin?
- in homemade ice cream
- in a sorbet, or make a sorbet from the syrup
- in cakes
- in frostings
- in salad dressings and marinades
Drizzle rose syrup on the following:
- pancakes
- waffles
- cakes
- toast
- porridge
- yoghurt
- a fresh fruit salad
Use the rose syrup in Italian meringue – or instead of syrup in cakes and cookies.
You can make the cooked rose petals into compote, add them to a strawberry-rhubarb jam or use them in muffins and cakes.
So, use it where you want to add a little rose perfume-scented syrup.
What do you think?
Are you going to try making rosehip syrup?
Or do you already have a recipe that you love?
I’d love to hear what you think.
If you share on Instagram, share with me @danish.things and tag your photos #danishthings ❤
How to make the quick rose syrup
Easy rose syrup - a rosehip rose petal simple syrup
Redskaber - Equipment
- Kitchen scale
- Funnel
- Wire sieve
- Glass bottles
- Atamon
Ingredienser - Ingredients
Rose extract
- 110 g rosehip rose petals - or other fragrant roses
- 1500 g boiling water
Concentrated rose syrup
- 1350 g rose extract
- 1350 g sugar
- 15 g citric acid - 15 g is approximately 1 tablespoon
Instructions
Rose extract
- Put your rose petals in a colander with large holes so that earwigs, spiders, and other bugs can crawl away.
- Transfer the rose petals to a suitable pot - recheck the petals to avoid the remaining bugs.
- Boil the water and pour it over the petals in the pot.
- Bring to a boil and cook, stirring, for 10 minutes - this is where you can fish out any bugs you may have overlooked.
Concentrated rose syrup
- Strain the rose extract into a bowl, squeeze as much liquid out of the roses as possible, and save the rose petals for other projects like preserves, jams, cakes, etc.
- Clean the pot to remove any rose petals before weighing the liquid.Weigh the liquid, and add a little water, if you lack rose extract.
- Use the same amount of sugar as you have rose extract – always use a scale.
- Measure out your citric acid.
- Put it all back in the clean pot and bring it to a boil.
- Cook for a minimum of 5-10 minutes – longer if you want a thicker syrup.
- Pour the boiling syrup into sterilized Atamon* rinsed glass bottles so you can store the syrup OUTSIDE the fridge.Open bottles of syrup are stored in the refrigerator.
- The concentrated rosehip syrup has a long shelf life because you make it in a 50:50 sugar and rose extract ratio.It will keep for at least six months - longer stored correctly.
Notes
- drinks – with or without alcohol
- sodas - mix with water or sparkling water
- your cold-brewed tea
- a slushie
* Atamon is a Danish product for the preservation of food and beverages. The active ingredient in the product, sodium benzoate, inhibits the growth of moulds and yeasts and some bacteria but works best in acidic environments. Sodium benzoate is produced synthetically but is found naturally in, e.g. cranberries and lingonberries. The substance is approved for preserving both food and care products.
Egne noter - private notes
Bruger du US Customary, vær opmærksom på, at opskriften er lavet metrisk, og omregnet via et plugin.
If you use US Customary, remember that the recipe is made using Metric and converted via a plugin.
You can find a square label here – and labels for rose-infused gin and vodka.
