Summer on Whidbey Island is glorious. One of my favorite parts of the season is when the wild roses bloom. Whether I am out hiking on the Bluff, or simply driving down country roads, there is literally the scent of wild roses wafting through the air. Rose Simple Syrup is a way to capture this wonderful part of summer in a bottle.

Veules-les-Roses in Normandy, France

When my family went to France several years ago, we happened upon a small village in Normandy, Veules-les-Roses. It is perched on the alabaster cliffs of the Atlantic. The village looks as if it has jumped right out of a storybook. It sits at the mouth of the Veules River, Frances shortest river (about .7 miles long). The village is a beautiful blend of half-timbered cottages, thatched roof houses, and 19th century Anglo-Normand villas. In 1897, each resident was gifted a rose bush, a tradition that is still visible in the rambling roses that embellish the many homes and buildings. The village is perfect for exploring on foot: winding paths lead along the river, past flourishing watercress beds, historic mills, and postcards-perfect cottages.

Veules-les-Roses Normandy historic buildings with roses and blue shutters

While exploring Veules-les-Roses, I discovered the existence of Rose Petal Jelly!! I had never heard of such a thing. Of course we bought some to bring home. It turned out to be a lovely, delicate addition to toast, bringing back memories with each bite. I have since made the jelly, but have also branched out into this lovely Rose Simple Syrup. It is a fun adventure to go out to find and pick wild roses for the recipe, but if wild rose season has past, or you don’t have wild roses near you, very fragrant garden roses will work. If using garden roses, make sure they are free from any chemical fertilizers or fungicides.

Rose Petal Simple Syrup can be used in making a refreshing “Rose Petal Spritz” https://northwestfrench.com/rose-petal-spritz/ on a hot summer day. It is also quite lovely drizzled over vanilla ice cream.

Ingredients

4 Cups Wild Rose Petals, Packed
2 Cups Granulated Sugar
2 Cups Water
6-8 Blueberries, Cut in Half The blueberries will give your syrup the nice, pink hue.
2 Tbsp Lemon Juice, Freshly Squeezed Don't forget the lemon juice!! Without adding it, the color of the syrup is not nice at all…. somewhat brownish. I believe that the acid in the syrup helps protect the color and prevent oxidation.

Instructions

Gather ingredients.
Measure out 4 cups freshly picked Rose Petals, set aside
In a medium saucepan, bring the Water and Sugar to a boil.
Remove from heat and add the cut blueberries. Let cool down to room temperature, pretty lukewarm.
Once the sugar/water/blueberry mixture is cooled, pour over the rose petals.
Add the Lemon Juice. Stir to mix thoroughly. Cover and let steep for 12-24 hours.
Pour through a fine mesh strainer, pressing the petals to squish out all of the rose syrup.
You can keep in the refrigerator, in an airtight container, for up to 2 weeks. For longer storage, you can put in canning jars and water-bath can them. I have also frozen the syrup, which actually turns it into a "slush". You can use the slush just as you would the liquid syrup, adding it to drinks.

Rose Simple Syrup

Veules-les-Roses in Normandy, France