ROSE SHERBET/SYRUP

ROSE SHERBET/SYRUP

INGREDIENTS 

Red Rose petals - 1/2 heaping cup or of 4 big roses(Fresh flowers)

(Alternate by store brought Dried roses - 1/2 cup(heaping cup) 

Water - 2 cups or 500ml

Sugar - 1-1/2 cups (You may increase or decrease according to your requirements)

Clove - 1 no

Star Anise 1 no

Crushed Green Cardamom 3 nos 

Corn syrup - 3 Tablespoons 

Method:

• Clean rose petals in water (Please note some flowers contain pesticides sprayed) Arrange it on a cookie or pizza tray to dry 
• Boil the water. Place these petals in a jar and pour the boiled water, stir for 5 seconds. Let it cool down to room temperature, then refrigerate for 12 to 15 hours.
• Strain the water to a pan(Your rose water will be dark). Place the pan on medium flame and add sugar and spices to the pan. Keep stirring to dissolve the sugar. After the foam starts clearing, water starts to boil, Let it simmer for 10 minutes and add the corn syrup. Stir to mix well. Let cook further for 1 minute. Switch off hea. 
• Cool completely. It achieves syrup consistency after cooling down. Store(along with the spices ) and strain to use for your ice creams, milk shakes or juices.
• Can store in fridge for longer duration