Posted in ICE CREAMS


For rose syrup

Organic pink rose petals           -        2 cups, packed

Water                                      -        6 cups

Sugar                                      -        4 cups

Rose water                                -        1 tsp

Beetroot juice                            -        2 tbsps

For rose milk

Chilled Milk                             -        1 cup

Almond paste                           -        1 tbsp

Fresh cream                            -        2 tbsp


*Wash the organic pink rose petals and soak them in 6 cups of water overnight or for 6-8 hours.

* Next day morning, add rose water, beetroot juice or few drops of red color and simmer for 5 mts.

*Add sugar and allow the sugar to dissolve on low flame.

 *Increase flame and bring to a boil. Reduce flame and simmer till the syrup thickens to one string consistency, approx 15 mts.

*Cool completely and strain the liquid and store in a clean glass jar or bottle and refrigerate.

*Use as and when required.

*To make Rose milk, boil milk, bring to room temperature and place in freezer till it slightly crystallizes.

* At the time of serving rose milk, remove the milk from the freezer and place in a blender.

*Add 3 tbsps rose syrup, almond paste or half and half or cream and blend well.

*Now to ready rose milk. Pour into a tall glass and serve.