Use organic rose flowers which are free of harmful pesticides. I have used the light pink colored fragrant rose flowers from home garden to make this rose syrup. Last year I made Gulkand (rose petal jam) at home and this year it is time to make this rose syrup.
Health Benefits of Rose Water:
Before moving ahead with the recipe, let's have a look at the health benefits of consuming rose water. source
- Rose water hydrates the skin from the inside and has a cooling effect on the body.
- Rose water has anti-aging properties, it helps reduce wrinkles, dark spots and blemishes .
- It reduces stress and anxiety and thus improves the mood.
- Rose water is helpful in digestive problems like bloating, stomach upset and constipation.
- It has a healing effect from flu, cold and sore throat.
- Vegetarian
- Vegan
- Gluten-Free
- Preservative free
- Artificial Color free
- Made from natural rose petals
- Rose syrup concentrate
- Summer Drink
- Satvik / Jain Recipe
Cooking time: 25 minutes
Serves: 1 1/2 cup of concentrated rose syrup
Ingredients: Measurement used 1 cup = 250 ml
- 30-35 fresh roses
- 2 cups sugar
- 2 1/2 cups water
- 2 tablespoon grated beetroot
- 2 teaspoon lemon juice
- 1/4 teaspoon cardamom powder
- Separate the rose petals and keep them in a bowl. Wash the petals thoroughly and drain them. 35 rose flowers, gave me 2 cups tightly packed rose petals.
2. Place the drained rose petals in a bowl and pour 2 1/2 cups of warm water over the petals. On cooling completely, cover the bowl and refrigerate it overnight. All the fragrance, essential oils and goodness of the rose petals will be in that water. Now heat that bowl of rose water with petals until it boils. On boiling, the petals will turn white and the water light pink.
3. At this stage add the peeled and grated beetroot to it. Allow it to boil for a couple of minutes so that the raw taste of beetroot is gone and the rose water turns dark pink in color. Put off the flame and strain the rose water. Squeeze all the petals very well to extract all the rose water.
4. Measure the rose water with a cup and add an equal quantity of sugar to it. Boil this rose water on the medium flame. The sugar will dissolve and water will turn frothy. Keep stirring and boiling the water until it is thickened and reduced, will take around 15 -17 minutes.
5. Now add lemon juice and cardamom powder and give a quick stir. put off the flame and allow the rose syrup to cool down completely at room temperature. The rose syrup will thicken further on cooling.
- Select rose flowers from organic or potted homegrown plants that are pesticide free.
- 1-2 cloves may also be added to the rose syrup to add extra flavor.
- The resultant rose syrup is a concentrate and needs to be diluted with drinking water to make rose sharbet..
- The color of the rose syrup is from the added beetroot, the petals did release some color, but it was very pale.
- The ratio of rose water to sugar is 1:1 and here sugar acts as a preservative, so do not reduce the amount of sugar.
Would love to hear from you !
I hope you would love trying out this Rose Syrup recipe. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.
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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !
Happy Cooking !
Happy Eating !
Regards
Poonam Bachhav
Loving it...super share, Poonam
ReplyDeleteThank you so much Ravneet .Do give it a try.
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Love this homemade rose syrup Poonam. No artificial flavoring or colour. What a brilliant idea to use beetroot to give it that red colour. Also like the idea of adding cardamom powder for flavour.
ReplyDeleteYou are truly a masterchef, Poonam ! looks so so so royal and inviting .. esp. making that rose syrup from scratch.. kudos
ReplyDeleteRose syrup from scratch is so good, all free from preservatives and would be so delicious too. Love the addition of beetroot for colour
ReplyDelete