Rose Syrup is an aromatic, handy ingredient made by simmering sugar in water along with rose essence and food color to make a concentrate. This Rose Syrup is useful for making rose milk, flavored drinks, juices, desserts that can be prepared in minutes – hot or cold. Rose Milk is a popular drink ideal for summer. Let us learn how to make Rose Syrup Recipe with step by step pictures and video.
Homemade Rose Syrup yes you heard it right! I always wanted to try homemade rose syrup with roses but I am sure its a tedious task so took this short cut method of making the syrup. It is quick and easy to make recipe so do try and enjoy!
About Rose Syrup
Rose Syrup is a thick concentrate made by simmering sugar and water until thick and sticky more like oil in consistency then flavoured with rose essence and colored with natural food color. Traditionally roses are simmered in water then sugar syrup is prepared and the natural rose essence is added to syrup. It is a tedious process so made this quick easy version for this summer.
I have already shared Beetroot Rose Syrup – You can check that out if you are looking for a more healthier version minus the food color. Though the shelf life of the beetroot rose syrup is less than the regular syrup it tastes good.
Right from the childhood days, I was always fascinated seeing the way rose milk was served in Sree Annapoorna here in Coimbatore. A tall glass with a layer of syrup at the bottom then milk as the second layer and it gets mixed only when stirred…Cool right?! I always loved to see the syrup being mixed when stirred with a straw.Ok I agree even now I love watching it. I haven’t seen rose milk being served like this elsewhere.
I wanted to recreate the same look and yayy achieved it too. I loved the way the syrup was standing still at the bottom…perfectly the way I wanted yayy for that!!
Rose Syrup is mainly used for making rose milk but can used in a number of desserts. A n easy version of rose milk can be prepared by adding the prepared rose syrup in chilled, mix well and serve immediately. This syrup can be stored and refrigerated. It comes handy for making rose milk, rose lassi or just drizzle over any desserts or icecreams and enjoy.
Rose Syrup Ingredients
- Sugar – Use white granulated sugar. I used raw white sugar free from sulphur hence the dull color.
- Water – Use clean fresh drinking water.
- Rose Essence – Use fresh natural rose essence for best taste.
- Food Color – There are many natural food colors available in the market prepared from natural ingredients so you can use that.
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📖 Recipe Card
Rose Syrup
Ingredients
- 1/2 cup sugar
- 1/3 cup water
- 1/4 teaspoon pink food color
- 1/4 teaspoon rose essence
For rose milk recipe:
- 1 cup chilled milk
- 1 tablespoon sugar
Instructions
Making Rose Syrup:
- To a sauce pan add 1/2 cup sugar to it.
- Add 1/3 cup water to it.
- Stir continuously to dissolve sugar completely.
- Once sugar is completely dissolved strain using a metal strainer. This is is to remove impurities if any.
- Rinse the pan then add the strained sugar water to the pan again.
- Let it boil in medium flame.
- Boil well until the syrup becomes thick and sticky.
- If you touch with fingers it will be sticky and look like oil in consistency.
- See the syrup has reduced, has become thick and looks oil like in consistency.
- Now add 1/4 teaspoon pink food color.
- Quickly mix it.
- Now add 1/4 teaspoon rose essence.
- Mix it well. Look at the consistency.
- Switch off. It should be pourable, still thick and sticky no string consistency needs to be checked.
- Cool down it thickens with time so switch off accordingly.
- Once completely cooled store in a clean dry contatiner.
- Close with lid store in fridge. This homemade rose syrup keeps well for about a month.
- To prepare rose milk add milk, icecubes and prepared rose syrup.
- Blend until creamy and frothy.
- Pour into serving glass.
- Serve with icecubes.
- For a quick version of preparing rose milk : add rose syrup, add icecubes and chilled milk(boiled, cooled) mix well and your instant rose milk is ready.
Video
Notes
- If the syrup is runny then it will not get blended well with milk also will make rose milk or dessert runny.
- If the syrup becomes too thick it will become hard after cooling down. So make sure to switch off at the correct time.
- Icecubes is optional, but I love it.
- When icecubes are added the drink starts to become watery so serve immediately.
- The syrup should be thick.But no need to check for any sugar consistencies.
- It keeps well for atleast 2-3months.Will check mine and update here.
- If handled properly it stays well even upto 3 months.
Rose Syrup Recipe Step by Step
1.To a sauce pan add 1/2 cup sugar to it.
2.Add 1/3 cup water to it.
3.Stir continuously to dissolve sugar completely.
4.Once sugar is completely dissolved strain using a metal strainer. This is is to remove impurities if any.
5.Rinse the pan then add the strained sugar water to the pan again.
6.Let it boil in medium flame.
7.Boil well until the syrup becomes thick and sticky.
8.If you touch with fingers it will be sticky and look like oil in consistency.
9.See the syrup has reduced, has become thick and looks oil like in consistency.
10.Now add 1/4 teaspoon pink food color.
11.Quickly mix it.
12.Now add 1/4 teaspoon rose essence.
13.Mix it well. Look at the consistency.
14.Switch off. It should be pourable, still thick and sticky no string consistency needs to be checked.
15.Cool down it thickens with time so switch off accordingly.
16.Once completely cooled store in a clean dry contatiner.
17.Close with lid store in fridge. This homemade rose syrup keeps well for about a month.
18.To prepare rose milk add milk, icecubes and prepared rose syrup.
19.Blend until creamy and frothy.
20.Pour into serving glass.
21.Serve with icecubes.
For a quick version of preparing rose milk : add rose syrup, add icecubes and chilled milk(boiled, cooled) mix well and your instant rose milk is ready.
Expert Tips
- If the syrup is runny then it will not get blended well with milk also will make rose milk or dessert runny.
- If the syrup becomes too thick it will become hard after cooling down. So make sure to switch off at the correct time.
- Icecubes is optional, but I love it.
- When icecubes are added the drink starts to become watery so serve immediately.
- The syrup should be thick.But no need to check for any sugar consistencies.
- It keeps well for atleast 2-3months.Will check mine and update here.
- If handled properly it stays well even upto 3 months.
Serving & Storage Suggestion
With this mentioned quantity of prepared rose syrup you can make about 3-4 glasses of rose milk. Store in fridge and it keeps well for about a month. If handled properly it can last upto 3 months.
FAQS
1.Is there any alternate to white sugar?
Yes you can use brown sugar instead of white sugar but the taste and color sure differs. You can check the sugar alternate here.
2.Can I skip food color?
Yes you can skip food color and your drink will be white. If you want you can use beetroot juice for a natural food color option.
Selvi
Can we add jaggery instead of sugar? Definitely there will be a slight change in colour. Apart from that, will there be any change in taste?
SHARMILEE J
I am not really sure but taste difference will be there
Vidya Mohan
Super.. Waiting for this receipe as iam not getting Rose syrup at store these days
Bharathi Ganesan
I have red color with me…will it work?In the picture it says deep pink.
SHARMILEE J
Yes you can use it…color doesnt matter
Priya Dharshini
but how do you get that smell,rose milk essence has a nice smell right?
SHARMILEE J
We are adding rose essence for it
Iswarya Balasubramaniyan
Hi sharmi,
I have orange red food colour with me. Is it fine?.will I get the same pink colour?
SHARMILEE J
Yes you can use
Charu Mathy
hi sharmilee,nice blog have been following ur blog in recent times.Best Wishes 🙂
i have been searching for this glass cookware from a long time now.can you tell me where is it available in india??
SHARMILEE J
It is borosil gourmetware
Vaishnavi
Should this syrup be stored at room temperature or in the fridge?
SHARMILEE J
Keeps well in room temperature for about a week then refrigerate it
Vaidehi
which brand of food colour and essence to use and where i will get it in bangalore??
Sharmilee J
Now I use wilton but the one I’ve used here is americolor.You can try in any supermarket there.
RajaRajeswari
After cooling the syrup it’s like crystallized…. any other options to keep like honey consistency…. can I store this syrup in fridge???
Sharmilee J
Do not make it too thick then it will crystallise
AP
did you use the glass bowl(Pyrex) to heat up on stove top?
Sharmilee J
Its borosil
Ramya
Can we use beetroot juice instead of red pink colour?
Sharmilee J
yes you can
mohnish
is it compulsory that we should use rose essence???
Sharmilee J
yes it is