Tuesday, July 5, 2011


Gulab sharbat is my mom’s recipe, every summer she prepares this in bulk and distribute bottles of gulab sharbat to me, my sister and some other relatives. This homemade preserve is better option as summer cooler than any other drink.
recipe for making rose syrup, summer cooler recipe
Ingredients required for this recipe are:
Fresh rose petals: 2 cups
Water: approx 700 ml
Sugar: 1 kg
Rose color(liquid) : 1 teaspoon
Rose essence: 1 teaspoon
Milk: 1 tablespoon (for cleaning sugar)
Wash rose petals thoroughly under running water( remove seeds of rose flower if any). Take a heave bottomed pan or you can prepare it in pressurecooker. Mix water and sugar bring it to boil, add milk and remove all the scum from syrup. When it is cleaned add rose petals to it and bring it to boil, when the syrup reaches to one string consistency add rose color to it, boil for another one minute. Remove the pan from flame and let it cool completely, strain the syrup in another pan. Mix rose essence to it and store gulab sharbat in glass bottles, gulab sharbat is ready to serve. Fill a glass with 1/4 of syrup and add cold water mix well and serve.
Points to be noted:
Ideally water and sugar ratio should be 1:1 but in this recipe I have used less water to obtain thick sharbat as it can be used for decoration in ice creams, custard and frozen desserts.