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
Using this we can make lots of summer drinks, like falooda ,rosemilk and even ice-cream.
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.
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.