Rose milk syrup recipe using beetroots

Rose milk syrup recipe flavored with rose essence and colored with beetroot.

Homemade rose milk syrup can be used for a variety of recipes.This rose milk syrup can be used for rose milk,juices,cakes or any desserts etc.I have used cane sugar here alternatively you can use white sugar or brown sugar too.

Rose milk syrup recipe

Rose milk syrup recipe flavored with rose essence and colored with beetroot.

• 1 cup sugar
• 3/4 cup water
• a small piece beetroot

1. Take a cup of sugar, I used cane sugar here you can use white sugar too.Add water to it.Whisk well.
2. Heat it up and simmer.Stir in between and simmer until its slightly sticky.
3. Now cut a small piece of beetroot(I just used a 1/4 piece).Grind it coarsely.Add it to the syrup and simmer for few mins.It will be syrupy but not too thick like honey that’s the perfect consistency.Switch off.
4. Cool down then strain.Add rose essence and mix well.Store in a clean dry bottle.
5. Keeps well in room temperature for about 2 days, and for 15 days in fridge.

How to make rose milk syrup recipe:

1. Take a cup of sugar, I used cane sugar here you can use white sugar too.Add water to it.Whisk well.
   
2. Heat it up and simmer.Stir in between and simmer until its slightly sticky.
   
3. Now cut a small piece of beetroot(I just used a 1/4 piece).Grind it coarsely.Add it to the syrup and simmer for few mins.It will be syrupy but not too thick like honey that’s the perfect consistency.Switch off.
   
4. Cool down then strain.Add rose essence and mix well.Store in a clean dry bottle.
   

Keeps well in room temperature for about 2 days, and for 15 days in fridge.Just mix with chilled milk and serve!

Homemade rose milk syrup ready!

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