Rose Petal Verbena Syrup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A delicate syrup infused with edible rose petals and fresh verbena, perfect for drizzling over desserts or adding floral notes to beverages. This recipe, ready in about 20 minutes, layers edible rose petals, fresh verbena leaves, and granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 50 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 16 Desserts cuisine 50 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small saucepan, combine 1 cup water and 1 cup granulated sugar over medium heat, stirring constantly until the sugar dissolves completely, then bring to a gentle simmer for 2 minutes.
  2. Step 2: Add 1 cup edible rose petals and 1/4 cup fresh verbena leaves to the simmering syrup, reduce heat to low, and let it simmer gently for 10 minutes, stirring occasionally until petals soften and flavor infuses.
  3. Step 3: Remove from heat, strain through a fine-mesh sieve into a clean jar, pressing gently on solids to extract liquid; discard solids and let cool completely before using.

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