Rose syrup
Ingredients
- 624 gFresh rose petals
- 852 gWater
- 1,247 gSugar
- 33 gEgg white
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Sugar45%
- Water31%
- Fresh rose petals23%
- Egg white 1%
Ingredients by weight, heaviest at the bottom.
Method
Pour the water into a spotless pan and set it on the heat.
When it boils, drop in the freshly picked rose petals. The moment it returns to the boil, remove from the heat, put the lid on and leave until cold.
Strain through a sieve back into the pan, discarding the petals.
Stir in the whisked egg white and the sifted sugar, then put the pan back on the heat.
Once boiling, skim off the scum and lift the pan from the heat. Strain through a cloth, then bottle and cork until needed.
Where this recipe comes from
From a published work: quantities come from Turabi Efendi, Turkish Cookery Book (1864); the method is written in our own words.
- Turabi Efendi, Turkish Cookery Book (1864)Accessed: November 4, 2026
Last changed: November 1, 2026