Homemade Rose Syrup – Marathi Recipe

Instructions

• Take the rose and remove all the petals.
• Do check for any worms or insects.
• Try to use gavathi or gavaran variety of rose. Try to choose that variety of rose that has better fragrance or flavor.
• Try to avoid using hybrid variety of rose.
• Wash all the petals really good with water and transfer them into blender jar.
• Blend the petals into paste. You can use water if you want.
• Transfer the rose paste into a pan.
• Add sugar equal to quantity of rose syrup. For 1 cup rose syrup add 1 cup sugar and water.
• Heat up the pan on medium heat.
• Mix well and let the sugar dissolve completely.
• When sugar dissolves continue to cook on medium heat until about 2 strand consistency syrup.
• Cook on medium heat for about 10-15 minutes or it reduces to half in quantity.
• Turn off the gas and add lemon juice. Lemon juice prevents from crystallization of the sugar. It also helps in retaining color of the syrup.
• Add rose essence and mix well. Adding rose essence is important as rose flavour is evaporated during cooking and you won’t get that authentic rose flavor.
• Let the syrup cool down completely.
• When the syrup cools down completely strain the syrup through a strainer and rose syrup is already.
• Store the syrup in glass bottle or jar or bottle in freeze.
• It has shelf life of about 3-4 months in freeze.
• You can use this rose syrup in any recipe that requires rose essence.