Beetroot Rose Syrup

Beetroot Rose Syrup is an aromatic concentrate made by blending jaggery syrup with beetroot juice and rose essence. Beetroot Rose Syrup is a handy ingredient to make rose milk instantly and can be used as a flavoring agent for lassi, yogurt and other desserts.

Beetroot Rose Syrup is flavored with rose essence and colored with beetroot.

Beetroot Rose Syrup can be used for a variety of recipes.This rose milk syrup can be used for rose milk,juices,cakes or any desserts etc.I have used cane sugar here alternatively you can use white sugar or brown sugar too.

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Beetroot Rose Syrup

Beetroot Rose Syrup is an aromatic concentrate made by blending jaggery syrup with beetroot juice and rose essence. Beetroot Rose Syrup is a handy ingredient to make rose milk instantly and can be used as a flavoring agent for lassi, yogurt and other desserts.

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Servings1 cup

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup sugar
• 3/4 cup water
• a small piece beetroot
• 1 tbsp rose essence

Instructions

• Take a cup of sugar, I used cane sugar here you can use white sugar too. Add water to it. Whisk well.
• Heat it up and simmer. Stir in between and simmer until its slightly sticky.
• Now cut a small piece of beetroot(I just used a 1/4 piece). Grind it coarsely.
• Add it to the syrup and simmer for few mins. It will be syrupy but not too thick like honey that's the perfect consistency. Switch off.
• Cool down then strain. Add rose essence and mix well. Store in a clean dry bottle.
• Keeps well in room temperature for about 2 days, and for 15 days in fridge.

Nutrition Facts

Beetroot Rose Syrup

Amount Per Serving (25 ml)

Calories 54 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.001g0%

Polyunsaturated Fat 0.003g

Monounsaturated Fat 0.002g

Sodium 5mg0%

Potassium 18mg1%

Carbohydrates 14g5%

Fiber 0.2g1%

Sugar 14g16%

Protein 0.1g0%

Vitamin A 2IU0%

Vitamin C 0.3mg0%

Calcium 1mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Beetroot Rose Syrup

1. Take a cup of sugar, I used cane sugar here you can use white sugar too.Add water to it.Whisk well.
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2. Heat it up and simmer.Stir in between and simmer until its slightly sticky.
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3. Now cut a small piece of beetroot(I just used a 1/4 piece).Grind it coarsely.Add it to the syrup and simmer for few mins.It will be syrupy but not too thick like honey that’s the perfect consistency.Switch off.
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4. Cool down then strain.Add rose essence and mix well.Store in a clean dry bottle.
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Keeps well in room temperature for about 2 days, and for 15 days in fridge.Just mix with chilled milk and serve!

Homemade rose milk syrup ready!

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