Rose Syrup

How to make Rose Syrup, Gulab Sharbat, Homemade Rose Sharbat from dried Rose petals, 

Hi friends, 

I'm back with one more recipe of rose syrup, but this time it's from dried rose petals. Sharing quick and easy recipe of rose syrup with a stepwise pictorial guide..

The rose is a rose from the time it is a seed to the time it dies. Within it, at all times it contains its whole potential. It seems to be constantly in the process of change; Yet at each stage at each moment it is perfectly all it is... ~ Paulo Coelho .

Rose petals are a staple in Ayurvedic medicine from the ages to detoxify our body and rejuvenate. Rose petals are a great source of Vitamin C. It is rich in flavanoids and antioxidants. It contains an excellent relaxing agents which soothes nerves and very good for our digestive system.. 

Rose syrup is a cool and refreshing summer drink made with dried rose petals, cardamom powder and rose essence. You can enjoy as a cool drink with water or milk, and can also be used in a variety of desserts. It adds flavor to a variety of dishes across the world.

Health benefits of rose syrup:-

Good source of Vitamin C

It has a calming effect on the nervous system 

Powerful antioxidant properties

Good digestive tonic

Removes toxins from the body

Purifies the impurities in the blood

Helps cools down the body and mind

quenches the thirst.

Keeps eyes and heart cool

Cures old constipation 

Rose syrup is must have staple in every Indian kitchen in summer season. Homemade rose syrup is super quick, easy to make and economical too. 

Let's get started 

Recipe details 

Recipe Type Drinks

Cuisine Indian

Rose petals soaking time 10-12 hours or overnight 

Cook time 15-20 min

Best time to use within 12-15 weeks.
Best place to store - refrigerator 

Ingredients required 

1 cup edible rose petals  (120 grams)

2½ cups sugar (500 grams)

2½ cups water (500ml)

½ tsp red color 

4-5 drops rose essence 

8-10 green cardamom 

Method

Step 1 : Soaking of rose petals. 

Rinse the rose petals under running tap water. Add 2 cups of water and soak it for overnight. 

On the next day strain through a muslin cloth. Keep it aside until called for.

Step 2 Cooking time

Combine sugar and ½ cup water in a saucepan and cook on high flame until sugar dissolves completely. Add cardamom powder and cook for 3-5 minutes. Then add an extract from rose petals and food color.. Cook until rose syrup reduced to 80%. Remember nicely cooked syrup has good shelf life.. We are not looking for any thread consistency in this syrup. Lastly add rose essence Filter through a muslin cloth and store in a clean, air tight bottle. 

This is concentrated sugar syrup and can be diluted before serving. Blend one part rose syrup with six parts milk or five parts water. Serve Chilled.

Also refer

Another variation of Rose syrup with rose essence