Authentic Rose Syrup Recipe – Homemade Rose Essence Drink

Last Updated on 2 months by Neha Deshmukh

Authentic Rose Syrup Recipe – Homemade Rose Essence Drink

Hey everyone! If you grew up in India, chances are the delicate fragrance of rose instantly transports you back to childhood summers, cooling drinks, and festive treats. This rose syrup (Gulab ki Sharbat) recipe is one I’ve been making for years – it’s incredibly versatile and so much better than anything you can buy in a store. I first made this when I was trying to recreate my grandmother’s rose milk, and honestly, I think I’ve come pretty close! Let’s get started, shall we?

Why You’ll Love This Recipe

This homemade rose syrup is a game-changer. It’s surprisingly easy to make, requires just a handful of ingredients, and unlocks a world of delicious possibilities. Forget artificial flavors – this syrup is bursting with the real, floral aroma of roses. Plus, knowing exactly what goes into your drinks and desserts is always a good feeling, right? It’s perfect for a hot summer day, a special occasion, or just when you’re craving something a little bit fancy.

Ingredients

Here’s what you’ll need to create this fragrant delight:

• ½ cup sugar (approximately 100g)
• ⅓ cup water (approximately 80ml)
• ¼ teaspoon pink food color (optional)
• ¼ teaspoon rose essence

Ingredient Notes

Let’s talk ingredients for a moment. Good quality sugar really makes a difference here – it helps create a clear, beautiful syrup. I prefer using regular granulated sugar, but you could experiment with others (more on that later!).

Now, the rose essence is key. This is where you really want to invest in a good brand. The quality of the rose essence will directly impact the flavor of your syrup. You’ll find different regional variations in India. Lucknowi rose essence is known for its delicate, sweet fragrance, while Kannauj rose essence tends to be a bit more intense and earthy. I personally love a Lucknowi essence for this recipe, but feel free to experiment and find what you love.

Step-By-Step Instructions

Alright, let’s make some syrup!

1. First, combine the sugar and water in a saucepan. Place it over medium heat and stir continuously until the sugar dissolves completely. You don’t want any gritty sugar crystals hanging around!
2. Once dissolved, strain the sugar solution through a metal strainer. This removes any impurities and ensures a crystal-clear syrup.
3. Return the strained liquid to the cleaned saucepan. Now, bring it to a boil over medium heat. Let it bubble away for about 10 minutes, or until it thickens to an oily consistency. Keep a close eye on it – you don’t want to burn it!
4. Remove the pan from the heat. This is when you add the pink food color (if using) and the rose essence. Give it a good stir to combine everything.
5. Let the syrup cool completely before transferring it to an airtight container. Refrigerate for up to 3 months. It’s best to use it within a month for the most vibrant flavor, though!

Expert Tips

Want to make sure your rose syrup turns out perfectly? Here are a few things I’ve learned over the years:

• Consistency is key: You’re looking for a syrup that coats the back of a spoon – it should be slightly thick and feel a little oily.
• Preventing crystallization: Make sure all the sugar is completely dissolved before you start boiling. Also, avoid stirring the syrup once it’s boiling, as this can encourage crystallization.
• Food coloring: A little pink food color goes a long way! Start with a tiny drop and add more until you reach your desired shade. Gel food coloring works best, in my opinion.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Option: Simply ensure your pink food coloring is vegan-friendly. Many brands now offer plant-based options.
• Spice Level: My friend, Priya, loves adding a tiny pinch of cardamom powder to her rose syrup. It adds a lovely warmth and complexity.
• Festival Adaptations: This syrup is amazing during Holi or any summer festival. It’s a refreshing and flavorful addition to festive drinks.
• Sugar Substitutions: If you’re looking for a healthier option, you can try substituting jaggery for sugar. It will give the syrup a slightly different flavor, but it’s delicious in its own way.

Serving Suggestions

Okay, the syrup is ready… now for the fun part! Here are a few of my favorite ways to use it:

• Rose Milk: Blend ¼ cup syrup with 2 cups chilled milk and ice cubes. Serve immediately. This is a classic for a reason!
• Rose Lassi: Add a tablespoon or two of rose syrup to your favorite lassi recipe.
• Rose Iced Tea: A splash of rose syrup transforms ordinary iced tea into something special.
• Rose flavored desserts: Drizzle it over pancakes, waffles, or even ice cream!

Storage Instructions

Store your homemade rose syrup in an airtight container in the refrigerator. It will stay fresh for up to 3 months, but the flavor is best within the first month.

FAQs

Got questions? I’ve got answers!

1. How do I know when the rose syrup has reached the correct consistency?

You’re looking for a syrup that coats the back of a spoon. It should be slightly thick and feel a little oily.

2. Can I use natural rose water instead of rose essence? What adjustments should I make?

You can! However, rose water is much more diluted than rose essence. You’ll need to use a lot more rose water – start with about ¼ cup and add more to taste. You might also need to reduce the amount of water in the original recipe slightly.

3. My rose syrup crystallized. How can I fix it?

Don’t panic! Add a tablespoon of water and gently reheat the syrup, stirring until the crystals dissolve.

4. What is the shelf life of homemade rose syrup?

Up to 3 months in the refrigerator, but it’s best used within the first month for the most vibrant flavor.

5. Can I use different colors for the syrup, like a deeper red?

Absolutely! Just add more pink food coloring, or experiment with a tiny drop of red food coloring.

6. Where can I find authentic rose essence?

You can find authentic rose essence at Indian grocery stores, online retailers specializing in Indian ingredients, or even some well-stocked spice shops.

Enjoy making (and drinking!) this beautiful rose syrup. Let me know in the comments how it turns out for you!