Pour the syrup into a clean, dry bottle; cork tightly. In a pitcher, mix 1 part syrup, 3 parts water, and 2 ice cubes per person. Stir with a spoon and serve well chilled. Barberry syrup Sharbat-e zereshk — Add barberry juice to the rose water syrup above and cook for 5 minutes. Barberry juice can be made from dried barberries by picking over and thoroughly washing 2 cups of barberries.
Combine with 4 cups of water and boil for 15 minutes over high heat. Allow to cool and pass through 2 layers of cheesecloth into a bowl. Almond syrup Sharbat-e badam — Replace rose water with almond milk. To make almond milk puree 2 cups blanched almonds with 3 cups of boiling water in a food processor for 5 minutes, until creamy.
Strain the mixture through 2 layers of cheesecloth into a bowl. Reserve the almond milk and discard the solids. Persian musk rose syrup Sharbat-e nastaran — Replace rose water with musk rose water. Basil-seed syrup Sharbat-e tokhm-e Sharbaty — Soak 1 cup of basil seeds in 2 cups of water for a few hours, then add soaking seeds to the syrup in Step 2. An excellent syrup, this sharbat is especially associated with the mother of a newborn baby.
Mint leaf syrup Sharbat-e nana — Replace rose water with mint water. Orange blossom syrup Sharbat-e gol-e bahar narenj — Replace rose water with orange blossom water. Licorice syrup Sharbat-e lasmo — Replace rose water with licorice water.
Palm syrup Sharbat-e taruneh — Replace rose water with palm water. Willow syrup Sharbat-e bidmeshk — Replace rose water with willow water.
NOTE: Rose water suitable for cooking and most of the distillates called araqs in Persian listed here are available in Persian stores produced by Sadaf or Qortas. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. Musk rose water, made from white Mediterranean roses, gives the sharbat a different flavor than regular rose water, which is made from Persian Damask roses.
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.
Course: Beverages, Cocktails. Keyword: Beverages, Cocktails, Soda syrup. Did you make this? Tag me on Instagram! More Recipes You'll Love Vanilla Blood Orange Syrup. How to make Edible Fondant Rose Petals. Leave a Review Cancel reply I love hearing from you! Submit your question or recipe review here.
Your email address will not be published. Rate this recipe: Made this? Rate this recipe:. How many mL does per serving make?
Hi Can I use monk fruit sweetener instead of white sugar? Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox!
This rose water syrup is slightly sweet, high on flavor, and the perfect old-fashioned addition to both your cooking and natural herbal cabinet. No ratings yet. Print Recipe Pin Recipe. Prep Time 15 mins. Cook Time 4 mins. Servings 4 cups. In a medium sized sauce pan, bring the water and sugar to a boil. Stir frequently to dissolve the sugar.
Allow to boil for minutes, until it begins to thicken. Add the rose hips, turn off the heat, and cover the pot. Allow the rose hips to infuse for 15 minutes. Strain and discard the used rose hips. If desired, return to the stove over medium heat to thicken more, stirring constantly. Store in a tightly covered jar in the fridge for up to 4 weeks.
Keyword how to make rose water syrup, rose water syrup. Tried this recipe?
0コメント