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Stop and Drink the Roses: Apple Rose Fizz with Homemade Rose Simple Syrup

Have you ever tried rose water? It's one of those things that I bought for a recipe a while ago - it was to add to a milkshake - and I had never had it before then. It really surprised me: it's subtle, fragrant and adds a completely different dimension to a dessert.

I had a suspicion that it would be a fabulous component to a morning cocktail for brunch, and I was happy to be right. This punch is fruity and fragrant, light enough for the morning and refreshing enough to want to keep drinking. You can make this recipe ahead of time but I suggest that you add the soda water and edible flowers right before you serve.



The edible flowers really emphasize the floral notes of this cocktail and provide such a beautiful visual. If you want to get even fancier, try making ice cubes with edible flowers inside of them. Use distilled water to avoid the ice from fogging up, and layer as you go starting from the flower at the bottom of the ice cube tray. Add a little bit of water, freeze, then add some more water, freeze, etc. You should be able to find edible flowers in the produce section of your grocery store, I found mine at a Whole Foods next to the herbs.

  • 1/2-3/4 cup of rose simple syrup*
  • 2 cups of gin
  • 4 cups of apple juice
  • 4 cups of soda water
  • 1 pint of fresh raspberries
  • Edible Flowers for garnish

*For the Rose Simple Syrup: Simmer 1 cup of water and 1 cup of sugar in a pot for 10 minutes. Add 1/4 cup of Rose Water, and simmer for 5 more minutes. Let cool. 


Combine the apple juice, soda water and gin in a large pitcher or bowl.

Add the rose simple syrup, adding as you go for taste. Add raspberries and edible flowers. Add ice right before serving.



Our Favorite Floral Picks:

Stunning Spring Bouquets from 1-800-Flowers.com

Floral Cheesecake Pops from Harry & David

Buttercream Frosted Flower Cookies from Cheryl's

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