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Ingredient
Rose Sherbet Syrup
Introduce
Chef :
Jibita KhannaRose Sherbet Syrup
It's delicious Rose Sherbet Syrup with the goodness of rose and beetroot. You can use to make Rose Sherbet, Rose Lassi, Rose Milkshake, Desserts, Falooda, Mocktail etc.
You can make in advance for Ramadan, Eid, Holi etc.
#noaddedfoodcolour #rosesherbet #syrup
#cookpadindia
Ingredient
Food ration :
350 gmsCooking time :
30-35 minutes
1.5 cup
water
2 cups/ 400 gms
Sugar
1/2 cup
Rose petals or buds
1/2 cup
Rose water
Cooking instructions
* Step 1
Grate the beetroot, in a saucepan or kadai add sugar, beetroot, rose petals/ buds and water and mix everything and put on the flame and heat it. Once the sugar melts and it starts boiling add in the lemon juice and rose water. Keep in stirring frequently.
* Step 2
When it reduces & becomes quite thick and turns sticky (we don't want one string or two string consistency here), check between your two fingers, strain it through a Seive in a steel bowl and let it cool. Bottle it up in a dry clean bottle.
* Step 3
To serve a glass of Rose Sherbet
Add about 3 tbsps / 45-50 ml Syrup and add 200 ml Water and mix and serve with few ice cubes.
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