Peak summer is here and everyone locked inside home. Wonder what to make to keep you fresh? Here is Rose Milk using homemade syrup. I know you couldn’t find Rose Essence nearby markets, but I hope you can definitely buy some fresh roses. Its just that easy to make rose syrup from scratch!
During my school days, exams are mostly in summer. Our final exams are at noon, so we start from home after lunch. Me and my friends go in bicycle. Its around 8 kilometres, so we get tiered pedaling to school. There is a shop nearby school, were we stop daily and get something based on the money we have 😉 .
Rose Milk is our special drink, that’s a bit expensive in those days. So if we want to have rose milk, we will spare money for two days and enjoy it on the third day. Its a wonderful feeling when we wait for something and finally get to enjoy it.
Stories apart! Now for this Rose Syrup, I have used flowers that we get here in our hometown. Its called Paneer rose, due to its lovely fragrance. Its in light pink shade, I have shared the picture of those below. If you couldn’t get this rose, make it with the other normal rose that we get everywhere.
This Rose Syrup can be made and stored for up to 2 weeks in fridge. It can be used as toppings for Ice cream, mix it with water and have it as juice. Lets get to the recipe!!
Summer Special Treats:
- Vanilla Panna cotta
- Chocolate Panna cotta
- Mango Mousse
- Vegan Mango Sago Pudding
- Chocolate Cinnamon Ice cream
Rose Syrup from scratch. It can be used as Ice cream toppings or make a juice and enjoy!
- 1 1/2 cup Water
- 1 cup Sugar
- 2 cups Fresh Rose Petals
- 2 drops Pink Food Color
- as required Milk
Boil the water and rose petals for 10 minutes.
Strain the petals after boiling.
Add in sugar and boil until its thick like a syrup.
At last add in the color and let it cool down completely.
Store in clean glass bottles for up to 2 weeks.
To make rose milk, add 2-3 tbsp of syrup to cold milk and serve!