June 24, 2019 Leave a Comment
Store bought rose syrups are laden with refined sugar, artificial flavors, colors and preservatives. Make your own natural rose syrup at home – it’s worth the effort!
“A rose by any other name would smell as sweet”, and rose syrup by any other name would taste just as good too! The bard knew what he was talking about – the rose has such an unmistakable aroma that it doesn’t matter what you call it.
But besides that lovely smell and that beautiful color, roses are also nutritious, which is why you’ll often find rose petals used in recipes, especially desserts. Here we’ve used this flower in making a natural rose syrup for kids – a fragrant sweet concentrate made from just 3 ingredients – fresh organic rose petals, rock candy and cardamom powder. A sherbet made from this rose syrup is delicious, refreshing and the perfect summer coolant!
Natural Rose Syrup for Kids
Ingredients for natural rose syrup:
- 35-50 organic rose flowers
- 1 1/2 cup (300 grams) rock candy / Mishri
- Pinch of cardamom powder
Method for preparing rose syrup:
1. Separate the petals from the rose flowers.
2. Wash them thoroughly with clean water.
3. Take 2 cups water and add the washed petals to it. Boil it either in a vessel or in a pressure cooker for 1 whistle.
4. On boiling the petals release their aroma and color into the water and become pale.
5. Extract the rose water from the petals by straining them thoroughly.
6. Add rock candy to this extracted rose water.
7. Boil it for about 20 minutes on medium flame until a syrup is formed. Keep stirring as the syrup with froth while boiling. The liquid reduces and becomes thick.
8. Put off the flame and add cardamom powder. Give a quick stir and allow the syrup to cool down completely before transferring it to sterilized clean jar.
9. Store the natural rose syrup in refrigerator in air tight glass container.
10. To make the rose Sherbet, dilute the rose syrup with drinking water and serve.
Use organic pink color rose flowers for making this syrup; homegrown flowers grown without chemical fertilizers are best. Be sure to wash the petals thoroughly, and boil them in water – either in an open pot or a pressure cooker. The color of the rose syrup purely depends on the color and quality of rose flowers used. If your flowers yield a light orange or red color and you wish to have a dark pink color, you may add 1-2 tablespoon of beetroot juice while making the syrup. You can also add a few drops of lemon juice at the end.
The rose syrup can be stored in an air tight glass jar for 2-3 months in the refrigerator. Just mix the homemade natural rose syrup with drinking water, stir and a refreshing healthy rose sherbet is ready to serve the whole family!
- 35-50 organic rose flowers
- 1½ cup (300 grams) rock candy / Mishri
- Pinch of cardamom powder
- Separate the petals from the rose flowers.
- Wash them thoroughly with clean water.
- Take 2 cups water and add the washed petals to it. Boil it either in a vessel or in a pressure cooker for 1 whistle.
- On boiling the petals release their aroma and color into the water and become pale.
- Extract the rose water from the petals by straining them thoroughly.
- Add rock candy to this extracted rose water.
- Boil it for about 20 minutes on medium flame until a syrup is formed. Keep stirring as the syrup with froth while boiling. The liquid reduces and becomes thick.
- Put off the flame and add cardamom powder. Give a quick stir and allow the syrup to cool down completely before transferring it to sterilized clean jar.
- Store the natural rose syrup in refrigerator in air tight glass container.
- To make the rose sharbet, dilute the rose syrup with drinking water and serve.
- The color of the rose syrup purely depends on the color and quality of rose flowers used. If your flowers yield a light orange or red color and you wish to have a dark pink color, you may add 1-2 tablespoon of beetroot juice while making the syrup.
- The rose petals can be boiled in an open pot or pressure cooker.
- Few drops of lemon juice may be added once the syrup is ready.
- Store the rose syrup in sterilized, clean, dry glass jars in a refrigerator.
- The rose syrup stays good for 2-3 months on refrigeration in an airtight glass container.
- Use organic pink color rose flowers for making this syrup, use of homegrown flowers is best as they are preservative free.
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Filed Under: Drinks, Toddler Food Recipes, Toddler Recipe Tagged With: healthy drink with edible flower, healthy sherbet recipe, healthy summer drink, home made rose syrup recipe, homemade sherbet syrup, Natural Rose Syrup for Kids, rose sharbat recipe, rose syrup recipe, rose syrup recipe for kids, summer drink with rose
