← Nouns Cooking · Indian

Ingredients

• 200 g Sugar
• 150 ml water, for the syrup
• 2 tbsp Dried edible rose petals (optional)
• 1 thin slice of raw beetroot, for colour (optional)
• 2 tbsp Rose water
• 1 lemon, juiced
• 1.2 l chilled water, to serve
• 12 ice cubes

Method

1. Simmer the sugar and 150 ml water with the rose petals and beetroot slice for 6–8 min, until syrupy and pink.
2. Take off the heat and leave for 30 min to cool and colour, then strain and stir in the rose water.
3. For each glass, stir 2–3 tbsp of syrup and a squeeze of lemon into 200 ml chilled water with ice. Taste and add more syrup if you like it sweeter.

Tips

• Rose waters vary a lot in strength; add it a teaspoon at a time and taste.
• Stir the syrup into cold milk for rose milk (then it is not vegan), or pour it over shaved ice for a quick gola.
• The syrup keeps in a clean bottle in the fridge for 2–3 weeks.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Sharmis Passions Yummy Tummy Aarthi