Rose Syrup is a quick and easy syrup made with sugar, water and rose essence. It is used to make Rose Milk, Rose jelly, Falooda, Sarbath etc. Rose syrup is a quintessential preparation for the summer and this syrup comes handy for the perfect rose milk; simply mix 3 tbsp of the rose syrup in a cup of milk and serve with a few ice cubes. It is time to say goodbye to the store bought rose syrup with tonnes of preservatives. Come, let’s see how to make this refreshing recipe at home with easy method and step by step pictures.
Rose Syrup | Easy Homemade Rose Flavored Syrup
Ingredients
- Sugar- 2 cups
- Water- 1.5 cups
- Pink food color- 1 tsp
- Rose essence- 1.5 tsp
Directions
- Heat sugar and water in a pan, mixing continuously until the sugar dissolves completely and it becomes clear liquid.
- Boil for 5 to 6 minutes and add 1 tsp pink food color. (I used gel food color, so used about 1/2 tsp. If you are using liquid food color, use about 1 tsp)
- Mix well and boil in medium flame till it thickens to a consistency of oil/ gulab jamun syrup (the stage before one string consistency). Do not to over boil the syrup as it will start crystallizing after this stage.
- Switch off and add 1.5 tsp rose essence and mix well. Allow to cool completely and store in a glass bottle and refrigerate. Easy and flavorful Rose syrup is ready to use in your favorite rose milk, rose jelly, falooda, sarbath, etc. Beat the summer heat!
Notes
- Always use good quality rose syrup for the best flavor. If you find that the syrup has less flavor, add about 0.5 tsp rose essence to the syrup and mix well, do not add more than that.
- You can also use rose water instead of rose essence but heard you should add more than the essence; when I try next time with rose water, will update the exact measurement.
- Use air tight glass container to store the syrup in the refrigerator for longer shelf life; about 6 months.
- This syrup can make about 8 to 10 servings of rose milk, falooda and sarbath.
How to make Rose syrup?
1. Heat sugar and water in a pan, mixing continuously until the sugar dissolves completely and it becomes clear liquid.
2. Boil for 5 to 6 minutes and add 1 tsp pink food color. (I used gel food color, so used about 1/2 tsp. If you are using liquid food color, use about 1 tsp)
3. Mix well and boil in medium flame till it thickens to a consistency of oil/ gulab jamun syrup (the stage before one string consistency).Do not to over boil the syrup as it will start crystallizing after this stage.
4. Switch off and add 1.5 tsp rose essence and mix well. Allow to cool completely and store in a glass bottle and refrigerate. Easy and flavorful Rose syrup is ready to use in your favorite rose milk, rose jelly, falooda, sarbath, etc. Beat the summer heat!
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