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Rose syrup makes a delightfully refreshing beverage when added to a chilled glass of water.
One of the primary ingredients in this recipe is gulkand, which is an Indian rose petal preserve that can easily be found in Indian markets. This preserve is made from the petals of Indian roses. If this type of preserve is unavailable, you can also use the type that is made from Damascus roses.
Another ingredient in this recipe is dhagewali mishri, which is rock sugar that is prepared from sugarcane juice. This type of sugar is all natural, with no chemicals or artificial additives.
The beetroot juice gives the rose syrup a red color without resorting to artificial colors.
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Both gulkand and dhagewali mishri are available at Indian markets, as well as online. I hope you try out this simple and natural rose syrup and give your feedback.
|Prep time||Cook time||Ready in||Yields|
800 ml rose syrup
- 1 liter water
- 550 grams dhagewali mishri (rock sugar), or substitute regular sugar
- 300 grams gulkand (rose petal preserve)
- 1 tsp cardamom powder
- 4 tbsp beetroot juice
- 1 lemon, juiced
- Set a pot over high heat. Add 1 liter water and dhagewali mishri. Stir until the mishri dissolves. Strain out the mishri water and reserve the water. (If you are using regular sugar you do not need to strain the water.)
- Bring the strained water back to the boil over high heat. As soon as the water starts to boil, add the gulkand and cardamom powder. Keep the heat on medium and stir-cook until the syrup almost reaches a 1-string consistency. Strain out the syrup.
- Add in the beetroot and lemon juice. Cover with a wire mesh and let cool completely.
- Transfer to an airtight bottle and store in the fridge. Will keep well for 2-3 months.
- To serve, add 3 tbsp (or more, as desired) of the rose syrup to a glass of chilled water. Stir and serve.
How to Make Rose Syrup (Gulab Ka Sharbat) Video
© 2019 Rajan Singh Jolly