New This Month

Rose Syrup

Use this recipe when making our Floating Islands in Rose Syrup.

Source: Martha Stewart Weddings, Spring 2010


  • 2 cups dry rose wine
  • 1/2 cup sugar
  • 2 strips lemon zest, plus 2 teaspoons fresh lemon juice
  • 1 vanilla bean, seeds scraped
  • 1 1/2 cups water


  1. Bring wine, sugar, lemon zest, vanilla bean and seeds, and the water to a simmer in a medium pan over high heat. Cook until reduced by about 3/4, about 20 minutes. Pour through a sieve, and discard zest and bean. Let syrup cool to room temperature, add lemon juice, then refrigerate until ready to serve.

Reviews Add a comment

  • giannaamattina
    24 APR, 2019
    So I made this this, but it’s not really a syrup. For now it’s just in a bottle as a simple liquid in my fridge. And I know I followed the instructions perfectly.