homemade rose syrup recipe -marudhuskitchen
homemade rose syrup recipe -marudhuskitchen
In this red-hot climate who will say no to a chilled refreshing rose milk with a pleasing and calming aroma from the real rose petals. Chilled rose milk always has been a “die for” item for most of us during these hot summer days to beat the heat. Iam making this homemade rose syrup recipe for the second time and for this organic “paneer rose” variety only should be used it will be light pinkish in colour. Because no other rose varieties has this trademark smell. This variety of rose is seasonal and
we do not get it all through the year. While making this syrup we don’t need to have any string consistency when it becomes sticky stage its ready. For colour of the syrup I have used beetroot. In some places they use hibiscus flower also and I have not tried. This homemade rose syrup is so versatile that we can make many summer delights and desserts. Making this homemade rose syrup recipe is not at all a very hard task and you can make it in batches. May this whole summer become and bring a rosy-cool weather.
homemade rose syrup recipe -marudhuskitchen
INGREDIENTS:
Rose petals /paneer roja ethalgal – 2 tightly packed cups
Sugar – 1 cup
Beetroot – 2 tbsp (grated)
Lemon juice – 2 tsp
Water – 1 cup
METHOD:
1.Wash the rose petals remove the stem part and only petals are needed.
2.Dry them in a strainer for some time and spreads then in a dry cotton cloth and gently pat them dry.
3.Take this in a vessel with given amount of sugar squish both well so that all the essence from the petals are released.
4.Close it with a lid and leave it for 2-3 hours.
5.Then add grated beetroot and a cup of water to it mix them thoroughly.
6.Bring this to boil and let it come to a sticky stage.
7.It will form a syrup by this stage it may be little thin when hot.
8.Filter this content to a broad steel container to let it cool.
9.When it cools completely it will become even more thicker, now add the lemon juice stir Well and store in a sterilized glass jar.
Rose milk Using This Rose syrup:
In a glass jug take a cup of chilled milk add needed amount of syrup as per taste to it and stir well serve it chilled with ice cubes
homemade rose syrup recipe -marudhuskitchen
Ingredients
- Rose petals /paneer roja ethalgal - 2 tightly packed cups
- Sugar - 1 cup
- Beetroot - 2 tbsp grated
- Lemon juice - 2 tsp
- Water - 1 cup
Instructions
- Wash the rose petals remove the stem part and only petals are needed.
- Dry them in a strainer for some time and spreads then in a dry cotton cloth and gently pat them dry.
- Take this in a vessel with given amount of sugar squish both well so that all the essence from the petals are released.
- Close it with a lid and leave it for 2-3 hours.
- Then add grated beetroot and a cup of water to it mix them thoroughly.
- Bring this to boil and let it come to a sticky stage.
- It will form a syrup by this stage it may be little thin when hot.
- Filter this content to a broad steel container to let it cool.
- When it cools completely it will become even more thicker, now add the lemon juice stir Well and store in a sterilized glass jar.
Notes
No string consistency is required.
For colour you can even add artificial colours but beetroot itself has a neutral flavour, you can very well use it.
Even hibiscus flowers are used instead of beetroot.
It will store well for longer periods when kept in fridge as we are using lemon juice.
Some more summer drinks to check here:
ginger lemon squash recipe /summer special drink concentrate
panagam recipe /panakam (Summer drink)
maharashtrian matha recipe /indian summer drink
drinks for summers /Indian beverages to beat the heat
Mango yogurt smoothie/Special summer smoothie -marudhuskitchen