sciroppo di rose 200 ml

Roses syrup 200 ml

An ancient Ligurian recipe.  Dilute it with fresh water, add a few slices of lemon or a mint leaf for a pleasant refreshing drink. Also excellent added to prosecco for an original cocktail or in hot or cold tea.



Rose syrup is prepared by infusing the freshly picked petals in hot water and lemon juice. It is better to use a little calcareous water, in order to keep the perfume and the beautiful ruby color that comes exclusively from the petals. After an appropriate period of infusion, the petals are delicately pressed with a small press to obtain the pink water that, once the cane sugar is added, is cooked, filtered and then preserved in steel containers. Only later the syrup is bottled. The ingredients used are only fresh rose petals, organic white cane sugar, mineral water, fresh lemon juice. The scent is delicate, but intense.


Rose syrup, diluted with fresh water, a few slices of lemon or a mint leaf becomes a pleasant refreshing drink. A few drops in a glass of fresh sparkling wine or in a fruit cocktail, as in hot or cold tea, is also very pleasant.

Other uses can be: in fruit salads, even with peaches or melons, on strawberries and raspberries with cream, to flavor various desserts such as panna cotta or bavarese, on crèpes. Excellent for flavoring ice creams with delicate flavors. The traditional use in Liguria is to dilute it with fresh water or hot water as an invigorating drink: in a not too distant past, in Genoa, the boys of the youth soccer teams drank it in the interval between the first and the second half time.

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