Side Servings

Rose-petal preserve

Makes 1 cup
10 minutes
5-10 minutes

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  • 1 ¼ cups rose syrup
  • 1 lemon, juiced
  • 8–10 pesticide-free roses, petals removed and washed in cold water

Place the rose syrup in a saucepan over a medium heat and gently simmer to reduce slightly. Add the lemon juice and stir, then add the rose petals.

Pour the syrup into a sterilised Weck jar and seal tightly.

Cook's note: Once opened, store in fridge.

Serving suggestions: Serve the syrup with warm scones and a dollop of cream, mix with yoghurt or drizzle some over lamb after roasting.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Sam Venter
    22 December 2015

    Where do I find rose syrup?

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