A rose syrup drink has been made across North Africa and the Middle East for centuries — sweet, floral, cut with something bright. This is our version. Simple enough to make on a weeknight, elegant enough to serve to guests.
The base is a Villa Jerada rose petal syrup — just sugar, water, and dried roses, cooked down until fragrant. From there it takes minutes. Sparkling water, a squeeze of lime, a sprig of mint. The cucumber is optional and quietly transformative.
Non-alcoholic by nature. Easily made otherwise.
Ingredients
For the rose syrup
1 cup water
1 cup sugar
2 tbsp Villa Jerada dried rose buds
To serve
⅓ cup rose syrup
⅔ cup sparkling water (or to taste)
1 squeeze fresh lime 1 sprig fresh mint Ice
Optional
3–4 slices cucumber
muddled Splash of prosecco or sparkling wine in place of sparkling water
Serves 2 · Ready in 20 minutes
Method
Make the rose syrup: combine water and sugar in a small saucepan over medium heat. Stir until sugar dissolves. Add rose buds and simmer gently for 5 minutes. Remove from heat and steep for 10 minutes. Strain and cool completely. Syrup keeps refrigerated for up to 2 weeks.
Place 3–4 cucumber slices and a sprig of fresh mint into the bottom of your glass. Muddle together gently — just enough to release the juice and oils without turning everything bitter. You'll smell when it's ready.
Fill the glass with ice. Pour in rose syrup, then sparkling water. Adjust the ratio to your preferred sweetness — start with ⅓ syrup to ⅔ water and go from there.
Squeeze in the lime. Stir once gently. Garnish with a fresh mint sprig and serve immediately.
For a sparkling wine version: replace the sparkling water with prosecco.