Rose Syrup
Gulab Syrup
Mamta Gupta
Rose syrup is used to make cooler drinks like Falooda and served as a topping on crushed ice, as in 'chuski', or on icecreams like kulfi.
Ingredients
3 cups white sugar
2 cups water
1 tsp. essence of rose. Taste and add more if too weak.
15 drops essence of Kewra (Srewpine flower or pendanus odoratissimus)
Red food colouring
Instructions
Boil water and sugar gently, until sugar dissolves. Add flavouring and colour, both of which should be quite strong as they have to be diluted with a lot of water, like a squash.
Bottle and keep in the fridge.
