Rose syrup

Mix equal amount of white sugar and water.
Combine the sugar, water,lemon cut in half and a few rose petals in a heavy based pot.
Allow to stand a few hours or preferably overnight, stirring every now and again to allow the sugar to dissolve.
Remove the rose petals and allow the syrup to boil on medium heat with the lid closed.
Use a wet pastry brush to brush down the sides of the pot to prevent sugar crystals from forming.
DO NOT STIR THE SYRUP WHILE COOKING.
The syrup should not get very thick. If it starts to pull a thread on a spoon remove from heat and allow it to cool
Remove the lemon.
Flavour the syrup with a few drops of Rose Oil  or Rose Essence and elachi powder.
Colour with a mixture of pink and red food colouring gels.
Pour into sterilized jars and store at room temperature.

Troubleshooting tips:
If you find that the syrup crystallizes after a few hours pour back into the pot, add a little more water (enough to fully dissolve all the crystallized bits) and boil for about 2-3 min on high heat.
Cool, pour and store.

Uses:
To make sherbet combine rose syrup with water and tookmooria seeds (that have been soaked beforehand)
Rose syrup can be used to flavour milkshakes, falooda and smoothies.

For more of Slices of Kiwi’s recipes click here.