Rosalu Recipe

Make rose-infused simple syrup

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer.

Add 1 cup fresh rose petals to the simmering syrup. Reduce heat to low and let the petals steep gently for 5–7 minutes. Do not boil vigorously — keep at a low simmer so the petals release fragrance without becoming bitter.

Remove the pan from heat and let the petals steep in the syrup for an additional 10 minutes off the heat to deepen the aroma.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean bowl or jar, pressing lightly on the petals to extract the liquid. Discard the spent petals. Stir in 1 tablespoon rose water and 1 teaspoon lemon juice to brighten and stabilize the flavor. Cool completely before using (about 20–30 minutes).

Prepare rose yogurt cream

In a medium bowl combine 1 cup Greek yogurt, 1/2 cup heavy cream, 2 tsp honey and 1/2 tsp vanilla extract. Whisk until smooth and slightly aerated. Taste and add 1–2 teaspoons of the cooled rose syrup (from the Syrup section) to the yogurt mixture to impart a subtle rose note; mix well. Chill in the refrigerator while you prepare fruit (about 10 minutes).

Prepare fruit

Hull and slice strawberries and combine with raspberries and optional sliced peach in a medium bowl. Spoon 2–3 tablespoons of the cooled rose syrup over the fruit and gently toss to coat. Let sit 5 minutes so the fruit macerates slightly and absorbs the rose flavor.

Tear or chiffonade mint leaves. Reserve a few whole mint leaves and edible rose petals for garnish.

Assemble Rosal

Spoon a heaping tablespoon of the rose yogurt cream into each serving glass or bowl (this recipe yields about 4 small servings). Add a layer of macerated berries (about 3 tablespoons). Repeat to create two short layers if using short glasses. Drizzle 1 teaspoon of the rose syrup over each portion for shine and extra flavor.

Top each serving with a sprinkle of crushed pistachios (about 1/2 teaspoon), a few halved lychees or a splash of lychee syrup if using, a mint leaf, and 1–2 edible rose petals for an elegant finish.

For a sparkling variation, add 2 tablespoons chilled sparkling water or prosecco to each glass just before serving and stir gently — this lightens the dessert into a rosé-like spritz.

Serve immediately. Leftover syrup keeps refrigerated in a sealed jar for up to 2 weeks; yogurt cream will keep 24–48 hours refrigerated (stir before serving).