This is a recipe for preparing homemade Rose Syrup. This Rose Syrup can be bottled and stored and used as and when needed to making sweet, tasty and refreshing Gulab Ka Sharbat.
500 Rose Water [Gulab Jal]
1.25 Kilograms of Castor Sugar[Mahin Safed Chini]
Juice of 1/4th Part of a Lemon[Nimboo]
1 teaspoon Cream of Tartar[Shodhit Argal in the Hindi language]
1.5 teaspoon Rose Essence
¼ teaspoon Natural Carmine to give that added color
First make a syrup of the Castor Sugar in 500 grams drinking water and when the syrup starts to boil add the Rose Water.
Let is boil again and when it starts boiling add the Cream of Tartar and the Lemon Juice.
Again, when it starts boiling and the residue rises to the surface remove from the flame and filter using a fine strainer of cloth.
Then put it again on the flame and let it boil until the syrup thickens.
Ensure that the syrup is of medium consistency because it thickens when cold.
When the syrup cools down add the Carmine and Rose Essence.
Then Store in a Bottle for use.
The Rose Sherbet can be diluted in proportion as per taste or requirement by adding it to water or soda and served chilled. It can also be used to prepare Rose Flavored Milk-Shakes