How to make rose syrup at home

The idea that anything tastes good if it looks pink might sound like baby logic. But there is some truth to this.

Pink dishes are often some of the tastiest and they give a happy, bubbly feel to your platter. For party bakers, pink is a go to colour – be it weddings, birthdays or an office party. While strawberries are seasonal, and cherries are red, it's roses to the rescue for culinary enthusiasts who are leaning towards pink.

Now, the easiest and cheapest way to bring a pink shade to your dishes is to whip in some rose syrup to it. Be it a drink or a dessert, rose syrup help make them look pretty while making them fragrant.

You don't have to go for costly syrup brands or store-bought versions that would burn a hole in your pockets. Instead, this multi-purpose rose syrup can be easily made at home.

Onmanorama Food delivers you the recipe for a rose syrup that has the sweet fragrance of fresh rose petals and a refreshing flavour. Refrigerate the syrup to extend its shelf life.

Pro tip: Add some rose syrup to your pancake/waffle batter next time to give them an exotic feel.

Ingredients
20 roses
2 cups (500 ml) water
1 cup (250 gms ) sugar
1 tbsp beetroot juice
½ tsp rose essence

Preparation
Soak the rose petals in salt water for 10 minutes
Wash them thrice
Boil these petals for 15 minutes on low flame
Turn off the flame when the petals turn pale
Strain this liquid
Into it, add sugar and beetroot juice
Boil this syrup for 5 minutes on medium flame
Turn off the flame before adding the rose essence
Mix well
Allow the rose syrup to cool down
Pour in glass jar and store in fridge.

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