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Rose Syrup

Rose Syrup is a popular Indian Snack
Author :
Category :
Course :
Cuisine :
Technique :
Chilled or Frozen
Difficulty :
Servings :
Serves 10
Rated 4 based on 100 votes


1 kg - Sugar

400 ml - water

8 gm - citric acid

1 tsp - red colour

1tsp - rose essence


  1. Mix the sugar and water in a heavy bottomed steel vessel. Keep it on the stove. When the sugar dissolves, add citric acid.
  2. Let it boil once or twice.
  3. Remove from gas and cool completely (it should take 5 to 6 hours to cool).
  4. Strain the syrup.
  5. Add the colour and essence.
  6. Mix well.
  7. Pour the syrup in dry sterilised bottles and refrigerate it.
  8. To serve:
  9. Pour 3 -4 tbsp of the syrup in a tall glass and add sufficient water/ milk with some crushed ice.
  10. Serve chilled.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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