Rose syrup
Brix: ~50–66 °Bx (house 1:1 base or commercial) (planning figure - the product label is the final reference)
Energy: ~250–280 kcal / 100 ml (typical) (planning figure - the product label is the final reference)
How this figure was derived
- Read from
- ~250–280 kcal / 100 ml (typical)
- Energy density
- 250–280 kcal / 100 ml
- Basis
- Per 100 ml — a volume. Applying it to a weight would be wrong.
- Example, at 30 ml
- 250–280 kcal / 100 ml × 30 ml ÷ 100 = ≈ 75–84 kcal
A planning figure, not a laboratory analysis. It is here so a recipe can be reasoned about, not so it can be declared on a menu.
Shelf life: House-made: 2–3 weeks refrigerated. Commercial sealed: per label; opened, a few weeks.
Storage: House bottle refrigerated, sanitized and dated; keep away from light — the aroma fades.
- Rose latte and Spanish-latte variations
- Rose lemonade and sparkling refreshers
- Pairs with saffron and cardamom in Gulf-style signatures
Make a 1:1 syrup and take it off the heat, then either steep food-grade dried rose petals 15–30 minutes and strain completely, or stir in food-grade rose water at the end, to taste. Under-dose and adjust upward — past a point rose reads soapy, not floral. Sanitized, dated bottle, refrigerated 2–3 weeks.