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)
♦750g Sugar
♦650ml Water
♦12-15 Green Cardamom
♦5ml Red Color
♦10ml Rose essence
♨RECIPE INSTRUCTIONS
◾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.
Also refer
♨ 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.
Oh Wow! This rose syrup looks refreshingly inviting. Your vibrant clicks left me spellbound. Just want to grab that chilled glass right away, even though its snowing here! :)
ReplyDeleteHi Anu,
DeleteThanks a million dear for this appreciation. I admire each of your word!:-) Much love to you always.
That looks amazing. Really cool and perfect for the summer, Must needed and loved this cool rose syrup.
ReplyDeleteThank you so much Sunita! I'm glad you liked it! :)
DeleteSo refreshing and yummy Rose Sherbet! Delicious! Divine! That is pure awesomeness. I would love to try.
ReplyDeleteHi Anushka,
DeleteGood to see you. Thank you so much dear for the love and support.
Perfect summer treat Deepa...here too we get a rose cooler..they call it Bangdung..add milk...loving yours...
ReplyDeleteYes, milk rose is the best, my one of the most favorite drink in summer season. Cost effective, healthy and super cool.. Thank you so much dear.:)
DeleteOh Wow! This rose syrup sherbet looks amazing..super easy to make so it is a must-try for me!
ReplyDeleteThank you so much Jolly.:)
DeleteCan we use mishrie instead of sugar
ReplyDeleteSorry, but mishrie is not recommended..
DeleteReasons
it takes longer time to dissolve.
And it has tendency to again convert in crystals after cool down so that's something we don't want.
I made rose shabbat. It tast good. Thank you for good recipe.
ReplyDeleteIt tast good. Thank you for good recipe.
ReplyDeleteIt's very nice recipe but pls tell me how much time we should keep to make exact consistency... Thickness of syrup i mean
ReplyDeleteIt is very nice recipe .. Kindly specify for how much time we have to keep on gas to get desired consistency... Thickness i mean
ReplyDeleteAfter sugar gets dissolved, you need to cook for about 20-25 minutes on slow flame, for the desired consistency, but keep stirring in between..
ReplyDeletecan we use tomato red colour???
ReplyDelete