Rose Syrup for Cocktails (Falooda Syrup)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
12 servings
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Calories
149 kcal
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Cuisine
Indian, Sri Lankan
Rose Syrup for Cocktails (Falooda Syrup)
Description
The Rose Syrup for Cocktails (Falooda Syrup) is made by dissolving white sugar in rose water with a pinch of salt and optional corn syrup over medium heat. After simmering briefly, more rose water is added to adjust the intensity. Hibiscus petals or beetroot pieces steeped briefly in the warm syrup impart a natural pink hue, with longer steeping deepening the color but adding subtle citrus or earthy notes. Vanilla extract or vanilla bean enhances the aromatic profile, adding warmth to the floral rose flavor.
This syrup has a balance of floral sweetness with a slight vanilla undertone and delicate coloring. It can be used as a foundational syrup for falooda, desserts, or cocktails requiring a rose flavor.
When made with corn syrup, the syrup resists crystallizing during storage. For a bolder pink, a few drops of food coloring can be added. The simplicity of the ingredients ensures easy preparation with a nuanced flavor that complements various drinks and sweets.
Ingredients
- 2 cups white sugar (400 g)
- 1 ¾ cup rose water (not rose water extract)
- Pinch salt
- 2 tsp vanilla or a good vanilla extract, Madagascar bourbon variety
- Pink coloring for a deeper pink color
- ¼ cup corn syrup optional - to prevent crystallization of the sugar syrup.
- 2 - 3 hibiscus petals optional if you want a natural light color, or a few raw pieces of beet
Instructions
- Place the white sugar, 1 ½ cups rose water and salt in a saucepan (optional - add the corn syrup if using as well).
- Stir to combine and allow the sugar to dissolve over medium heat. When the sugar has dissolved, let the syrup come to a simmer, and simmer for 5 - 7 minutes.
- Add the remaining ¼ cup of rose water to the warm syrup and stir it in.
- To make vanilla rose syrup (falooda syrup) - add the vanilla at this point and stir it in.
- To color the syrup - add the hibiscus flower petals and let them steep for no more than a couple of minutes until the syrup gets a light pink color. You can steep the flowers for longer for a deeper color, but the syrup may have slight citrus notes from the hibiscus then.You can also add the pieces of beetroot to get a pink color too. Let it steep to get the color you desire, but the longer they are left, the earthier the flavor of the syrup.
- For falooda syrup, you will need a deeper pink color. Add a few drops of dark pink food coloring to get the pink color that you desire.
- Let the syrup cool down and store in jars or bottles. Store in a dark, cool place and use as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 4tbsp | |
| Calories | 149kcal | 7% |
| Carbohydrates | 39g | 13% |
| Fat | 1g | 2% |
| Sodium | 5mg | 0% |
| Sugar | 39g | 78% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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