A little effort goes a long way. This is very true in the case of efforts taken to recreate store bought syrups and  edible concentrates. So, homemade Rose Syrup was a very big success and the pictures below says it all. My family members were absolutely delighted and could not find any difference between the homemade syrup and the store bought ones that they had tasted in the past. Read on for the recipe. 

Preparation time: 5 min
Cooking time:  15 min
Difficulty level: Easy
Spice Level: Sweet
Category: Beverage/ Concentrate
Cuisine: World
Serves:  15-20
Nutrition Facts
Servings 20.0
Amount Per Serving
calories 97
% Daily Value *
Total Fat 0 g0 %
Saturated Fat 0 g0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 2 mg0 %
Potassium 7 mg0 %
Total Carbohydrate 25 g8 %
Dietary Fiber 0 g0 %
Sugars 25 g
Protein 0 g0 %
Vitamin A0 %
Vitamin C0 %
Calcium0 %
Iron0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
  • 2.5 cups granulated sugar / organic sugar
  • 1 cup rose water / 1 bottle of rose essence
  • A handful of beetroot chunks / or artificial pink dye
  • 1 tbsp of lemon juice  ( prevents sugar crystallization)
  • 2 cups Water
  • In a deep vessel, add sugar, water, beetroot and bring it to a boil.
  • Let it reach somewhere between single string and double string stage.. say a super thick syrup.
  • Filter through a sieve to separate the beet pieces once sufficient colour has been infused and pour back the syrup into the vessel to continue cooking.
  • Once done, turn off heat and add the rose water or essence and the lemon juice.
  • If using artificial rose essence ( small bottle) , you may need to empty in the whole bottle into the syrup. 
  • Set aside to cool completely and transfer to a clean bottle and secure.
  • Refrigerate and use as and when required. 
  • This syrup is so versatile that you can make many recipes out of it. 
  • You could make Rose milk, Rose Sherbet or Lemonade. 
  • A hint of Pandan extract into the syrup will make it taste exactly like Rooh Afza. 
  • Drizzle the syrup on top of ice creams or make Falooda and you don't have to go out for ice cream treats.  
  • It is great option to infuse subtle flavour into tea or soda or any beverage of choice. The options are endless.
  • Kindly note that I have not used culinary rose petals like how an industry carries out extraction process. 
  • It is most effective to  use culinary rose to extract Rose oil and its pigment and flavour components only through commercial processing. 
  • Culinary rose doesn't give the desired results when made at home is what I have learnt from my personal experience..


  1. Hi Sowmya.. the photos are too tempting pa. But I have a doubt.. when making rose milk wont the lemon in the syrup make it taste sour when mixed with milk?? I have a similar recipe for beetroot concentrate in the blog which I sell.. I add grape essence for ur information.

    1. Thank you so much Suhaina. Its so heartwarming to see your comments. And about the lemon juice... Its way too minuscule to be even felt in the syrup. I have already served two rounds of Rose milk to the house members and no one could even feel the presence. So, go ahead. And thanks for that grape essence tip. I shall try it next time. I shall talk to you soon over the week. We should catch up. Love to F and F and regards to Brother.

  2. Love the syrup bottled up pic :) Never knew this recipe is easy to prepare at home. Bonus being naturally flavored ๐Ÿ˜†๐Ÿ‘Œ

  3. Love the syrup bottled up pic :) Never knew this recipe is easy to prepare at home. Bonus being naturally flavored!


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