How to make Rose Syrup

Make the most aromatic rose syrup using rose petals. This page has all the tips, and tricks you will ever need to make rose syrup at home.

Recipe Source Link:https://www.mygingergarlickitchen.com/rose-syrup/

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RECIPE INGREDIENTS

» For Rose Syrup

• 2 cups of sugar
• 2 cups of water
• 1 cup edible fresh rose petals
• 1 cup edible dried rose petals
• 1 tablespoon kewra water
• 1 tablespoon lemon juice
• 1.5 tablespoons rose water (or use 3/4 teaspoon rose essence)
• 1 inch diced beetroot/3-4 dried hibiscus flower petals/1 teaspoon pink food color

» For making Rose Milk (Single Serving)

• 1 cup chilled whole or semi-skimmed milk (dairy or non-dairy)
• 2 teaspoon rose syrup
• 4-5 ice cubes, optional
• 1 teaspoon rose petal jam (gulkand)

RECIPE INSTRUCTIONS

» Make Rose Syrup

1. Rinse fresh rose petals and keep them aside. Place water and sugar in a saucepan.
2. Stir well to combine and cook over medium heat until the sugar is dissolved completely.
3. When the sugar has dissolved, add fresh and dried rose petals and stir well.
4. Let it boil for 2 minutes, and then add beetroot pieces.
5. Turn the heat to low and cover the pan with the lid.
6. Simmer for 10-12 minutes. Then uncover the pan, and add kewra water and simmer 2 minutes.
7. Add lemon juice and cook 2 minutes over low heat.
8. Now add 1.5 tablespoons of rose water and mix everything well.
9. Boil for few more seconds, or till you get the sticky consistency syrup. You do not need any string consistency for this syrup. To check syrup consistency, pour a drop of syrup in a plate or bowl. Touch the syrup with the index finger and then touch your thumb and index finger together and gently pull apart. If the syrup is sticky then your syrup is ready.
10. Turn off the heat and allow it to cool for some time.
11. When the mixture is lukewarm, strain the liquid syrup using a steel strainer.
12. Discard the beetroot pieces from the rose petal mixture. The solid rose petal mixture remained in the strainer can be used as rose petal jam (gulkand.)

» Storing

1. Once the syrup is cooled, pour it into a sterilized glass jar or bottle and use as needed. Rose syrup stays fresh for up to 6 months when stored in a dark, cool place.
2. Store cooled rose petal jam in a sterilized airtight jar. It stays fresh for up to 1 month in the refrigerator.

» Rose milk recipe using homemade Rose Syrup:

1. Add 4-5 ice cubes to a 8 oz glass.
2. Pour milk into the glass.
3. Then add 2-3 teaspoons of homemade rose syrup.
4. Stir well until combined. For an added floral texture and flavor.
5. Top rose milk with 1 teaspoon of gulkand and serve cold.

RECIPE NOTES

1. I used white sugar in this rose syrup recipe, but you can also use demerara or brown sugar to this simple syrup.
2. You need some organic culinary-grade rose petals for this recipe. When you're buying rose petals for cooking, make sure they?re unsprayed and edible.
3. For coloring, you can also use hibiscus flower petals or pink food color.
4. Red roses are the best for this, for the color. But, you can also use pink roses for this recipe.
5. I personally find the combination of dried and fresh rose petals make the most fragrant rose syrup. But if you can?t find fresh rose petals then replace tightly packed fresh rose petals with 1 cup of dried rose petals.
6. I have used white sugar here, but if you want to make it healthier, then you can also use agave nectar or maple syrup.
7. Just keep in mind that store-bought rose syrups have artificial coloring, so they produce a deep and vibrant colored rose milk. However, with the addition of beetroot in your syrup, you will have the pink color but not as deep as in the store-bought one.
8. For color, don't add too much beetroot, or else you will get earthy flavors. If you want, you can also discard beetroot pieces after 5 minutes.
9. The addition of kewra water gives you the most fragrant rose syrup, just like the ones you get from the stores. So, it is highly recommended in this recipe. However, if you can?t find kewra water then replace it with 1 tablespoon of rose water.
10. Addition of lemon juice acts as a preservative and also it prevents syrup from crystallizing. So make sure to add it to the rose syrup.
11. When making rose milk with rose syrup, feel free to adjust the amount of rose syrup according to your likings.
12. Adding ice cubes in the rose milk is entirely optional. If you find it too watery after adding ice cubes, then omit the ice cubes and chill this milk in the freezer for 10 minutes before consuming. This way you will get super thick and chilled rose milk.
13. The color of the rose syrup will depend on the quality and the color of the rose petals. I added beetroot to this recipe to get the deep pink color, but you can also use food color to this.