During summers everyone enjoys cold beverages. Various types of quashes and rose syrups are available at the stores, which are highly popular. However, we all know that these are full of chemicals, preservatives, and color which are very harmful to health. The red food color that is used in rose syrups and a lot of other edibles is particularly harmful to children. Hence, here we have a healthier homemade version of the rose syrup, which is not only all sorts of chemicals and color free but also contains the essence of real roses that are actually beneficial for health.
Use this homemade rose syrup for rose sherbet, rose milk shakes, ice cream topping or ice goals and slush and stay cool and refreshed this summer.
So, let us quickly start with the recipe.
- 2 Cups rose petals (from local pink roses), thoroughly washed and drained completely
- 2 Cups Sugar
- 1 and ½ cups water
- ½ Teaspoon citric acid
- 2 Tablespoons of pure rose water
- In a thick bottom pot boils the water and sugar together. Make sure to stir continuously.
- When the water comes to a bubbling boil, lower the flame and add the rose petals. Stir in thoroughly.
- Boil in low flame for 10 minutes, while stirring frequently. You will notice that all the rose petals have lost their pink color and turned white or pale.
- Add the citric acid at this point. You should notice that the color of the water has turned bright pink.
- Boil for another 1 minute stirring nicely and turn off the gas.
- Strain the mixture thoroughly, pressing the rose petals against the sieve to get all the liquid and juice from the flower petals. This process has to be carefully done, when the rose syrup is still hot, otherwise the liquid will thicken and will stick to the rose petals.
- Add the rose water for added fragrance. Mix well and keep aside.
- When it cools off completely, it will thicken more.
- It can be stored in a clean and airtight glass jar or bottle and kept in the fridge for up to a month.