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Rose syrup

Rose syrup

Cook 30 min 1 serving

A splash of summer for your cheese - our recipe for Rose syrup is ideal for serving cheese on a hot day. The sweet, aromatic syrup will add another dimension of flavours to the dry and nutty aged havarti and soft white cheese. Add fresh fruits to keep the dish balanced.

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  • 160 g sugar
  • 200 ml water
  • 3 tbsp dried rose petals
  • 1 vanilla pod



Be aware that rose leaves must be intended for cooking. These can be purchased in speciality and health food stores.

Add water, sugar, rose petals and vanilla pod, where the grains are stripped out to the boil. Boil for about 8-10 minutes until the syrup has thickened slightly. Add the syrup to scalded jars and let it cool before serving with cheese.

Serve with Castello Extra Creamy Brie, Aged Havarti and some raspberries that give little acidity to the sweet, perfumed syrup.

Should you have leftover syrup, it can also be used in dressing for salads or as breakfast topping!