HOW TO MAKE SWEET ROSE SYRUP | ROSE SHARBAT RECIPE | SWEET ROSE SCENTED SYRUP | HOME MADE ROSE SHARBAT FOR MILKROSE | CONCENTRATED OF ROSE SYRUP | गुलाब शरबत रेसिपी (GULAB SHARBAT RECIPE)
Are you looking for a perfect home made refreshing drink, a healthy and quick way to cool off on a blazing summer day. As the temperature is rising day by day, dehydration & exhaustion are the primary concern for this season.
This homemade rose syrup recipe is the perfect beverage for this summer season! This is a pure concentrate which you can touch up and make a refreshing and delicious drink. This Rose Syrup is must have staple in every kitchen!
This is mom's recipe and I am presenting it without making any changes. The USP of this Rose Syrup Recipe is the use of rose essence and not the rose petals. Rose essence gives this syrup a very good shelf life as it will last for about one year without refrigeration.
♨ RECIPE DETAILS:
- Course: Beverages
- Difficulty: Easy
INGREDIENTS REQUIRED FOR ROSE SYRUP (SHERBET RECIPE)
♦12-15 Green Cardamom
♦5ml Red Color
♦10ml Rose essence
◾Step 1: Dry Roast and crush the Green Cardamoms.
♨ Dry roast the cardamom pods over medium heat for 1 to 2 minutes. Let it gets cool down. Place the cardamom pods in a mortar and coarsely grind it. Keep it aside until called for..
◾Step 2: Make Sugar Syrup
♨ Place sugar and water in a thick bottomed saucepan. Cook on medium to high heat for about 3-5 minutes. Keep stirring in between to avoid sticking. Cook until sugar dissolves completely.
♨ Add crushed green cardamom pods and cook this syrup for 10-12 minutes on slow flame. Continue stirring in between.
♨ Now add red color, stir and again simmer for 2-5 minutes. Cook this syrup until reduced to 80% or slightly thickens.
♨ Switch off the gas stove.
♨ Take away from the heat, now add rose essence. Cover the syrup with lid for 3-5 minutes. Leave it to cool down completely.
♨ Filter through a muslin cloth and store in a clean, airtight bottle. This concentrate rose syrup can be thinned out before serving.
♨ Enjoy this syrup with drinks such as cocktails, lassies and even plain milk. You can use this as a topping for falooda, desserts, whipped cream or in milk puddings. You can also add to water or fruit juices for an exotic mixed drink.