Rose syrup
INGREDIENTS :
Red roses - about 30 roses
Beetroot - 1
Basil leaves - 20-25 leaves
Mint leaves - 20-25 leaves
Coriander leaves - a large spoon chopped
Cardamom - 5-6
Sugar - 1 kg. (5 cups)
Lemon - 4
METHOD :
1. Wash the rose petals thoroughly 2 times, remove the excess water by placing the washed petals in a sieve, now spread the rose petals on a clean cotton cloth, wipe with other cloth and remove the water.
2. Boil one cup of water, when lightly heated, put the rose petals in the mixer, add boiled water and grind the rose petals.
3. Put the ground rose petals in the sieve, filter the rose juice in a bowl and separate it.
4. Wash the beet, peel, cut into pieces, wash basil, coriander and mint leaves and grind them together finely. Put the ground mixture and a cup of water in a vessel and keep it boiling. After boiling, let it boil for 3-4 minutes on low flame. Turn off the fire and let the mixture cool down. After the mixture cools down, sieve with a sieve and keep this juice in a bowl.
5. Put 600 grams of sugar in a vessel, add 200 grams or 1 cup of water, keep it to boil, after the sugar dissolves, boil for 1-2 minutes and turn off the fire and let this sugar syrup cool down.
6. Peel cardamom in the remaining sugar, mix the grains and grind them.
7. Take out the lemon juice in a bowl.
8. In sugar syrup, mix the juice of rose petals, beetroot etc. and juice of lemon. Put the powdered sugar in this sugar syrup, mix all the ingredients well. Keep the syrup covered for 4-5 hours, so that all the flavors start smelling good.
9. Concentrated Rose Sharbat is ready, fill the rose syrup in a glass bottle and keep it in the fridge. And whenever you want to make sherbet then put 2 big spoons of rose syrup in 1 glass of cold water and mix. To cool the rose syrup more, a little 1-2 cubes of ice can be added. Rose syrup is very tasty.
10. Keep this Gulab Sharbat in refrigerator for 1 month and use it.
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