Rose Experience Recipe

Prepare rose infusion

Rinse the edible rose petals gently in cold water to remove any grit. In a small saucepan combine 250 ml water and 0.5 cup granulated sugar. Heat over medium until sugar fully dissolves, stirring occasionally (about 3–4 minutes). Remove from heat and add the rinsed rose petals; let steep for 10 minutes, covered, to extract aroma and color.

Strain the rose-infused syrup through a fine mesh sieve into a clean container, pressing gently on the petals to extract liquid. Discard petals. Stir in 1 tablespoon fresh lemon juice while the syrup is still slightly warm. Allow syrup to cool to room temperature.

To the cooled rose infusion, add 2 tablespoons culinary rose water and 3 tablespoons rose syrup. Stir thoroughly to combine. Taste and adjust sweetness or rose intensity by adding a little more rose syrup (up to 1 tablespoon) or a splash more lemon if needed.

Fill a tall serving glass with 1 cup crushed ice. Pour 60–90 ml of the prepared rose mixture over the ice (depending on desired strength). Add 3 fresh mint leaves gently torn to release aroma, if using. Garnish with 1–2 edible rose petals on top.

If you prefer a sparkling version, top the glass with 120 ml chilled sparkling water or club soda and stir once gently to combine. For an alcoholic option, add 45 ml vodka or gin before topping with sparkling water and stir gently. Adjust to taste.

Serve immediately with a stirring straw. Offer extra rose syrup on the side for guests to adjust sweetness and aroma.