Updated date:

How to Make Gulab Ka Sharbat (All-Natural Rose Syrup Recipe)

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Homemade rose syrup with natural ingredients

Homemade rose syrup with natural ingredients

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.

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.

Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

800 ml rose syrup

Ingredients

  • 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

Instructions

  1. 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.)
  2. 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.
  3. Add in the beetroot and lemon juice. Cover with a wire mesh and let cool completely.
  4. Transfer to an airtight bottle and store in the fridge. Will keep well for 2-3 months.
  5. 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

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on May 27, 2019:

Thank you, Ajodo.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on May 27, 2019:

I just wanted to use a natural ingredient for the color and thought it would be good to use beetroot juice. Out here, the rose syrup is a popular summer drink, Peggy. Thanks for stopping by.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on May 27, 2019:

You ought to taste this one, then, Bill. I'm sure you will like it. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on May 27, 2019:

Glad you like the recipe Pamela. Thank you.

Ajodo Endurance Uneojo from Lokoja, Nigeria. on May 24, 2019:

This is cool, Rajan. Although most of the ingredients are new or appear rather foreign, I love their overall products.

Do we say a syrup looks delicious? Lol. Well, to avoid controversies, let me just say it looks nice.

Peggy Woods from Houston, Texas on May 24, 2019:

It was interesting to read about how to make rose syrup. You certainly got a deep red color using beet juice as an ingredient. I like my water plain or occasionally with a squeeze of lemon or lime for flavoring.

Bill Holland from Olympia, WA on May 24, 2019:

I have never tasted anything with rose in it. Now you have me curious!

Pamela Oglesby from Sunny Florida on May 24, 2019:

This is a unique recipe, which is new to me. It looks very tasty. Thanks for sharing the recipe.