ROSE SYRUP

Rose syrup is actually a rose flavoured syrup used in making cakes, faloodas, ice cream and many more dessert. It can also be mixed with water or milk to make a refreshing drink.

Rose petals are the main ingredient of this recipe. Paneer rose is the type of rose, that is used to make rose syrup. Rose syrup is readily available in the market but, any homemade food is much better than a store bought.

ABOUT THE RECIPE:

Rose syrup is a really simple recipe, made with very few ingredients. Also it can be stored in the refrigerator, for upto 3 months. I’ve used fresh pink- red paneer rose in this recipe. Dried edible rose petals can also be used.

INGREDIENTS FOR ROSE SYRUP:

• FRESH/DRIED ROSE PETALS – 1 CUP
• SUGAR – 1 CUP
• WATER – 1 CUP
• PINK GEL FOOD COLOR – 6-7 DROPS
• ROSE WHITE ESSENCE – 1/2 TSP (OPTIONAL)

*ROSE WHITE ESSENCE CAN BE USED FOR STORE BOUGHT ROSES, SINCE IT DOESN’T REALLY HAVE THE FLAVOUR FOR THE SYRUP.

HOW TO PREP FRESH ROSE:

• Remove the petals from the rose.

• Wash them thoroughly with water.

• Spread it on a cloth, and dry them.

HOW TO MAKE ROSE SYRUP:

• Add 1 cup of sugar to a kadai.

• Add 1 cup of water to the sugar.

• Turn on the flame, and mix the water and the sugar.
• Mix it until, the sugar dissolves.

• Once the sugar is dissolved completely, add 1 cup of rose petals to it.

• Let it boil. The color of the rose petals changes to pale color. Cook on medium for 5 – 7 minutes. It has to have a syrup consistency.

*Cooking it for a long time might crystalize the sugar.

• Add 6-7 drops of food colour, and mix it well.

• Turn off the flame. Filter the rose petals and, add 1/2 tsp of white rose essence to the syrup.

• Let it cool down completely.

• Transfer it to a bottle, and store it in the fridge for upto 3 months.

ROSE SYRUP IS READY TO USE.

IT CAN BE USED TO MAKE ROSE MILK, CAKE, FALOODA, ICE CREAM AND MANY MORE DESSERT.

I MADE ROSE MILK AND ROSE POPSICLE WITH THIS ROSE SYRUP.

VARIATIONS:

• Fresh rose from the home garden, doesn’t need rose white essence.
• Beetroot can be added to give the color, instead of food colouring. But, it gives a mild beetroot flavour to the syrup, which might spoil the taste.
• 6-7 drops of gel food color gives mild pink color. You can add up to 10-12 drops of food color to give it the bright pink color, like a store bought syrup.

NOTE:

It has to be in syrup consistency. It takes a maximum of 5-7 minutes on medium flame. Cooking it for a long time might crystalize the sugar, to form sugar candy.