HOW TO MAKE ROSE SYRUP
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| HOW TO MAKE ROSE SYRUP |
The idea of making Rose Syrup got into my mind when I ended up buying bottles of Rose Syrup with no added sugar in it. It was just the Rose Essence, a thick concoction of Rose Essence in a bright Pink colour. But to my dismay, none had Sugar in it. I bought them to make Rose Milk, a.k.a. Bandung(in Malay). So, while I wanted to use it for Falooda I needed it as a thick sweet syrup which could be used to smear it around the glass. So that's when I converted the Rose Essence into Rose Syrup.
Elegantly redolent, colourful Roses with its exotic fragrance has always appealed me to the core. Roses have always been one favourite flower. After all, "A Rose is a Rose is a Rose... "- as said by Shakespeare and
one of my husband's favourite quotes... I love rose flavoured dishes and drinks and I have one person who's my kin with my liking and that is my son. He loves Rose Milk, Gulab Jamun, Falooda, a small hint of Rose and I guess he likes it.
Well, Rose Syrup is something which is made with fresh Rose Petals, or that's what they proclaim to be so. But store bought ones are mostly Rose flavoured Syrups with artificial rose essences and food colouring. Even I am not going to talk about making all good organic Rose Syrup here. The issue is I do not get that many Roses here, the variety(I think it is the Shrub Rose Variety), which suits best to make Rose Syrup. But this recipe is made with dried rose petals. But my first attempt went with making Rose Syrup with Rose Essence (which had Food colouring too).
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| HOW TO MAKE ROSE SYRUP |
Some recipes are so that we never attempt to make them at home, and I feel Rose syrup comes under that category. Maybe the idea of making this might sound tedious and time-consuming for a few, but it is one easy recipe. Water, sugar, and dried rose petals are all you need to easily make this floral rose syrup at home. Boil Sugar & Water along with fresh/dried rose petals until it reaches one string consistency or becomes slightly thick & sticky all together. Finally, add rose water or rose essence, strain it and there you go with a Rose syrup, ready to add beauty, taste and aroma to the dishes.
This easy and extremely versatile Rose Syrup is sure to elevate your desserts, drinks, cocktails, and mocktails. This Rose Syrup can be added to almost anything in which you would love to have a note of rose and a tinge of pretty pink colour. It will leave you with an elegantly sweet, dainty and exotic aromatic floral note. You could indulge into a Rosy fragrant aroma so, calming and sensuous.
This rose syrup has equal parts of water and sugar, dried rose petals and some rose flavourings. Plenty of dried rose petals are used in this rose syrup recipe. And a few other ingredients which are optional like Kewra Water, Rose Food colouring etc., for added flavour and colour can be added to this Rose Syrup, but I personally do not add them.
This is Rose Syrup and what you would need is, Rose Petals
Rose Petals - Fresh or dried ones suit well to be used to make this Rose Syrup. Shrub variety Roses which are unique for its fragrance is my personal choice. Can also use Red/Pink Hybrid variety Roses. Why Red or Pink Roses? They naturally yield you with a Pink hued Rose Syrup.
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| ROSE PETALS |
- Fresh Petals - Buy food grade Rose Petals. If you can get hold of fresh roses from your garden which are pesticide free, well, and you are good to go.
- Dried Petals/Buds - Get food-grade rose petals. Never use dried rose petals from a flower shop, since those
are loaded with chemicals. While using rose buds, make sure to cut them into two, which would infuse the aroma well into the Rose Syrup.
- Artificial Rose Essence - If you do not have Rose Petals, then you are easy to go with Rose Water/Rose Essence and a few drops of Pink Food Colouring. The pink food colouring can be substituted with a few pieces of Beetroot, which would naturally dye the syrup Pink.
Then what you need is Sugar:
White Sugar - I have used white sugar in this recipe, which will help you to retain the natural pink colour unique to Rose Syrup. Add a dash of lime juice to avoid crystallization.
For more ROSE FLAVOURED DISHES & DRINKS, Click here...
Recipe Type - Syrup
Difficulty - Medium
Author - SM
Preparation Time - 10-15 Minutes
Cooking Time - 30 - 45 Minutes
For more HOMEMADE SYRUPS, Click here...
HOW TO MAKE ROSE SYRUP - HOMEMADE ROSE SYRUP
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| HOW TO MAKE ROSE SYRUP |
INGREDIENTS:
For Rose Syrup:
Sugar - 1 CupWater - 1 Cup
Fresh/dried Rose Petals - 1 Cup
Lemon Juice - 1/2 Tablespoon
Beetroot - 1/8 Cup
Rose Water - 1 Tablespoon or Rose Essence - 1/2 Teaspoon
Optional Ingredients:
Kewra Essence - 1/2 TablespoonPink Food Colouring - 1 Teaspoons
METHOD:
- If using fresh rose petals, rinse well and leave it in a colander for a few minutes.
- While using dried Rose Petals, rinse them well & then soak it in warm water for about an hour.
- If there are any small Rose buds, cut them into two or four so that the rose flavour gets well infused into the Rose Syrup.
- In a Saucepan, pour in the water and add sugar into it.
- Stir well to combine, and boil it over a medium-high heat until the sugar is dissolved completely.
- Now, add the Fresh/dried Rose petals and give a quick stir.
- Let it boil for about 5 minutes.
- Then add Beetroot pieces and mix well.
- Boil this over a low flame for about 30 minutes.
- Pour in the Lemon Juice and cook for about 5 more minutes.
- Finally, add Rose Water/Rose Essence and mix well.
- Boil the Syrup until it reaches one string consistency.
- Switch off the flame and allow it to cool down for a few minutes.
- When the mixture is warm, strain the syrup.
- Discard the beetroot pieces from the Syrup.
- Remove the Rose Petals and store them in an airtight container in the refrigerator.
- Once the Rose Syrup cools down completely, store it in a sterilized glass jar or bottle.
- Rose syrup stays fresh for up to 6 months when stored in a dark, cool place.
- For a longer shelf life, store the Rose Syrup in the refrigerator.
| HOW TO MAKE ROSE SYRUP |
NOTES:
- I have used white sugar in this rose syrup recipe. Brown sugar may darken the Rose Syrup, but if you prefer, substitute Brown Sugar with White Sugar.
- If you are buying the Rose Petals, make sure to buy food grade petals. Roses from a florist might be loaded with chemical & pesticides.
- Red or Pink roses are the best for making Rose Syrup and would yield you with a desired pink colour naturally.
- I have made this Rose Syrup with dried rose petals, which gave a natural fragrance and a mild colour.
- The colour of the rose syrup will depend on the quality and the colour of the rose petals. So, I added Beetroot and a teaspoon of Rose Essence, as we love vibrant coloured Rose Milk.
- Discard the beetroot pieces from the Syrup.
- Remove the Rose Petals and store them in an airtight container in the refrigerator.
- Can use the Rose Petals while making Kulfi or Meeta Paan (instead of
Gulkand). Can use it as a garnish in desserts like Rabdi, Shahi Tukda,
Ice creams, drinks etc.,
- For a vibrant pink coloured Rose Syrup can use pink food colour.
- An Indian brand of Rose Syrup called Rooh Afzah has Kewra Essence in it. If you prefer the flavouring can add Kewra Water/Essence while making Rose Syrup.
- Adding Lemon juice while making the syrup is to prevent it from crystallization, and it also acts as a preservative.
- Boil the Syrup until it reaches one string consistency.
- The Syrup gets slightly thicker after cooling down.
- Store Rose Syrup in the refrigerator. This will increase the Shelf life of the Syrup.
- I have added no preservatives or artificial colouring in this Homemade Rose Syrup.
How to use Rose Syrup?
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| HOW TO MAKE ROSE SYRUP |
Rose syrup is such a versatile concoction, you can use it in many ways. Here are some simple and easy uses of Homemade Rose Syrup:
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For Rose Sharbath/Syrup Bandung - Add this rose syrup to plain water
& top it up with some Ice cubes. For a variation, can mix it in
Soda. Or add a dash of Lime/Lemon and serve it with a few leaves of
Mint.
Rose Milk/Bandung 
Buko Salad 
Ab Haveej Bastani - Add this to Milk to make Rose Milk/Bandung. Serve topped with ice cubes.
- Use this Rose Syrup to make a Rose Flavoured Milk Shake.
- You can use this Rose Syrup while making Philippino Samalamig Buko Salad, a drink made with tender coconut water, milk, Rose Syrup, jellies, tapioca pearls and served with tender coconut shavings.
- Drizzle a few teaspoons of Rose Syrup while making Ab Haveej Bastani instead of Rose Water/Essence to convert the Persian Carrot Juice served with Saffron Ice cream into a vibrant drink.
- Make a simple tea and add a hint of this Rose Syrup for Rose Tea.
- Add rose syrup, crushed strawberries, and water to a glass. Mix well. Your beautifully vibrant, sweet, and tart floral-fruity drink is ready.
- Add a teaspoon of Rose Syrup into your limeade or lemonade, for a rose flavoured Lime/Lemon drink.
- Or add it to your Cocktails, Mocktails, Mimosas, rosé wine, or sparkling drinks.
- Drizzle rose syrup over your cakes, crêpes, waffles, or pancakes.
Shahi Gulab Kulfi 
Falooda 
Kulfi Falooda
- Can use this Rose Syrup while making Falooda and Kulfi Falooda.
- Add this Rose Syrup to Kulfi for a Rose flavoured Shahi Gulab Kulfi.
- Can make rose ice cream using this Rose Syrup.
- Drizzle rose syrup over ice-creams or desserts.
Rose Phirni 
Rose Lassi 
Kuih Sago Rose - Add a few teaspoons of Rose Syrup while making Phirni/Firni for Rose Phirni.
- Add it to your Curd/yogurt to make flavoured sweet yogurt or cooling Rose Lassi.
- Can use this Rose Syrup while making Kuih Sago Rose, a Malaysian kuih prepared with Tapioca Pearls.
- Make Rose Rabdi using this syrup for an excellent dessert.
- This homemade rose syrup can also be added to while making Rasagulla and Gulab Jamuns.
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