Rose milk syrup is a sweet and fragrant syrup made from rose petals, sugar, and milk or cream. It has a light pink color and a floral, perfumed flavor with underlying notes of vanilla. Rose milk syrup is popular in Middle Eastern and South Asian cuisine, where it is used to flavor drinks like lassi, milkshakes, and rose-flavored tea. It can also be used in pastries, ice creams, and other desserts.
Rose milk syrup gets its signature pink color and rose flavor from rose petals, which are steeped in hot milk to extract their fragrant oils and pigments. The basic ingredients to make rose milk syrup are:
Rose Petals
The rose petals provide the characteristic rose flavor and light pinkish hue. They are usually red rose petals, but petals from other fragrant varieties like damask roses may also be used. The petals should be fresh and pesticide-free. Dried petals can also be used but may impart a weaker rose flavor.
Sugar
Sugar sweetens the syrup and helps draw out the flavors from the rose petals. White granulated sugar is most commonly used. The amount of sugar can be adjusted based on desired sweetness level.
Milk or Cream
Milk or cream provides richness, body, and a light creamy background note. Whole milk, heavy cream, evaporated milk, or condensed milk are commonly used. Non-dairy milk like coconut milk or almond milk can also be substituted.
Water
A small amount of water prevents the milk from curdling when boiled. Just 1-2 tablespoons is enough for a few cups of milk.
How is Rose Milk Syrup Made?
Making rose milk syrup involves just a few easy steps:
Step 1 – Prepare the rose petals
Start by plucking fresh rose petals and gently washing them to remove any dirt or debris. Pat them dry thoroughly. You’ll need around 2-3 cups loosely packed petals.
If using dried petals, soak them in hot water for 15-20 minutes to rehydrate before use.
Step 2 – Make a rose-milk infusion
Add the prepared rose petals to a saucepan along with the milk, cream or non-dairy milk of choice. You can use 2 cups of milk for every 1 cup of petals.
Add 1-2 tbsp water to prevent curdling. Bring the mixture to a gentle boil over medium heat. Turn off the heat, cover and allow to steep for 1-2 hours.
Strain the rose-infused milk through a cheesecloth or fine mesh strainer to remove the petals. Press gently to extract as much flavorful liquid as possible. Discard the petals.
Step 3 – Make the syrup
Pour the rose milk back into the saucepan. For every 1 cup of infused milk, add 1⁄2 to 3⁄4 cup sugar. The exact amount will depend on how sweet you prefer your syrup.
Bring to a gentle boil over medium heat, stirring frequently until the sugar fully dissolves. Let it simmer for 5-10 minutes until slightly thickened and reduced to a syrupy consistency that coats the back of a spoon.
Remove from heat and allow to cool slightly before transferring to an airtight bottle or jar. It keeps refrigerated for up to 2 weeks.
What Does Rose Milk Syrup Taste Like?
When perfectly executed, rose milk syrup has a predominant rose fragrance and flavor. It is intensely floral and perfumed, like taking a sip of rose gardens in summer. The rose flavor is accompanied by rich, creamy dairy notes from the milk base.
There should be a harmonious balance between the rosy floral tones and milky background. The syrup has a pleasant sweetness but shouldn’t be overly cloying or sugary. The texture is smooth like honey or maple syrup.
Floral and Fragrant
The stand-out characteristic of rose milk syrup is the floral rose flavor. It transports you to a garden filled with sweet-smelling roses. Too little rose can make the flavor dull, while too much may come across as perfumed soap. When properly extracted, the rose is intense and fragrant but not overpowering.
Creamy and Rich
The milk or cream base provides a rich, milky creaminess and a touch of vanilla sweetness. This balances out the strong rose notes. Non-dairy milks can also provide a creamy background, although the flavor profile may be slightly different.
Sweet but Not Too Sugary
Sugar enhances the floral notes in rose syrup. The sweetness should complement the rose and creaminess without being cloying. Adjust sugar levels to achieve your preferred balance of flavors.
Smooth, Honey-like Consistency
Rose milk syrup pours like liquid gold, coating surfaces smoothly. When you dip a spoon in, it leaves a thin film behind. The consistency should be viscous but not too thick. Similar to honey but slightly thinner.
Popular Uses for Rose Milk Syrup
Rose milk syrup brings its sweet, perfumed flavor to both savory and sweet preparations. Here are some popular uses:
Rose Milk Tea or Lassi
Add 2-3 tablespoons rose syrup to hot milk tea or chilled lassi for an aromatic floral-infused drink. Adjust to taste. Works great with bubble tea.
Milkshakes and Smoothies
Add 1-2 tablespoons rose syrup to milkshakes or fruit smoothies for a punch of rose power. Pairs well with vanilla, mango, strawberry, and other fruit flavors.
Cakes, Cupcakes and Muffins
Use a few tablespoons rose syrup to flavor cake or cupcake batter and frostings. Try rose milk muffins or panna cotta.
Ice Creams and Sorbets
Mix in rose syrup to make rose-flavored ice creams, kulfi, and sorbets. Works well with vanilla, saffron, almond, and pistachio based ice creams.
Fruit Salads and Parfaits
Drizzle rose syrup over fruit salads or layered yogurt parfaits for an aromatic touch. Pairs wonderfully with tropical fruits.
Custards and Puddings
Stir in 1-2 tablespoons rose syrup into custard or rice pudding recipes for rich flavor.
Pastries like Baklava
Brush syrup over pastries like baklava, gujiya, or ma’amoul for floral sweetness. Replace sugar syrup with rose syrup in the recipes.
Rose Lassi Cooler
– 2 cups yogurt
– 1⁄4 cup rose milk syrup
– 1⁄4 cup water
– 1 cup ice cubes
– Diced mango or strawberries for topping
Whisk yogurt, rose syrup, water, and ice cubes together until frothy and combined. Pour into tall glasses and garnish with fruit. Serves 2.
Tips for Making Perfect Rose Milk Syrup
Follow these tips for making high quality rose syrup with an irresistible floral flavor every time:
Use Fresh, Organic Roses
The quality of roses makes a big difference. Use organic, pesticide-free petals plucked fresh from your garden. Avoid florist roses which may be sprayed with chemicals.
Extract Maximum Flavor
Use more petals and steep for longer to get intense rose flavor. Steeping overnight yields the best extraction.
Strain Well
Make sure to strain the milk thoroughly through cheesecloth so no particles end up in syrup. Press petals gently when straining.
Pick the Right Milk
Whole dairy milk or cream gives the richest flavor. You can also try coconut or almond milk. Avoid low-fat milk.
Use the Right Sugar
White granulated sugar yields a translucent syrup. Brown sugar gives darker color. Jaggery can provide complexity.
Cook to Proper Consistency
Cook over medium heat until the syrup coats the back of a spoon. Too thin or it won’t have the right mouthfeel.
Store in Airtight Container
Transfer syrup to a clean glass jar or bottle. Refrigerate and use within 2 weeks for peak quality.
How Long Does Rose Milk Syrup Last?
Properly stored rose milk syrup can last 1-2 weeks refrigerated. The shelf life depends on the quality of ingredients and storage conditions.
Here are some tips to make your rose syrup last longer:
Use Fresh Ingredients
Start with the freshest rose petals and high quality dairy or non-dairy milk. Avoid wilted or old petals.
Store in Airtight Container
Transfer syrup to an airtight glass jar or bottle. This prevents moisture loss and contamination.
Refrigerate after Opening
Keep jar refrigerated after opening to inhibit microbial growth. Do not store at room temperature.
Sterilize Equipment
Sterilize jars, bottles, pots, strainers before use to destroy bacteria.
Boil Syrup
Heating the syrup kills microbes, increasing shelf life. Bring to a rolling boil when making.
Check for Signs of Spoilage
Discard if you see mold, changes in color or texture, or if it smells odd.
Avoid Dipping Utensils
Use a clean spoon each time you take syrup to prevent introduction of pathogens.
Freeze for Long Term Storage
You can freeze rose syrup for up to 6 months. Thaw in refrigerator before use.
Problems Making Rose Syrup and Troubleshooting
Here are some common problems and how to troubleshoot them:
Not Enough Rose Flavor
– Steep more rose petals for longer
– Use whole milk or cream for richer extraction
– Remove petals just before boiling point to preserve aroma
Too Strong Rose Taste
– Reduce amount of petals
– Dilute syrup by adding more milk and sugar
– Add vanilla, cardamom or saffron to balance flavor
Crystals Forming
– These are sugar crystals. Make sure sugar dissolves completely when simmering.
– Use correct sugar to liquid ratio. Too much sugar can crystallize.
Burnt Taste
– Burnt milk solids stick to bottom. Stir continuously on lower heat.
– Cook in thicker bottomed pan to prevent burning.
Syrup Too Thin
– Cook longer to reduce and thicken syrup.
– Start with less milk for more concentrated syrup.
– Add a teaspoon of cornstarch slurry at the end.
Syrup Grains
– Milk solids coagulate if boiled too long. Strain through cheesecloth.
– Add a pinch of baking soda when boiling to prevent curdling.
Fermented Smell
– Milk may be spoilt. Use fresh milk.
– Bottles may not be sterilized properly. Use sterile equipment.
Mold Growth
– Refrigerate after opening and use clean utensils.
– Check ingredients for freshness before use.
– Discard moldy syrup. Do not consume.
Frequently Asked Questions
What kind of roses can be used to make rose syrup?
Fragrant rose varieties like Rosa damascena, Rosa centifolia, and Rosa gallica are commonly used. Red rose petals impart the classic pinkish hue, but you can also use white, yellow, or pink roses.
Is rose milk syrup the same as rose syrup?
Rose milk syrup is made by steeping rose petals in milk or cream. Regular rose syrup skips the dairy and is just rose petals flavored sugar syrup.
What can I use if I don’t have milk or cream?
You can substitute milk or cream with non-dairy milks like almond, coconut or soy milk. The flavor profile will be slightly different. Rice milk or oat milk can also work.
Can you use dried rose petals to make rose milk syrup?
Yes, dried edible rose petals can be used. Rehydrate them first in hot water before using. The flavor may be less intense than fresh petals. Adjust the quantity accordingly.
How do you store rose milk syrup?
Transfer the cooled syrup to a clean airtight glass bottle and refrigerate. Make sure its covered and store for up to 2 weeks in the refrigerator. For longer storage, freeze for up to 6 months.
What is rose syrup called in Arabic?
In Arabic, rose syrup is called “ma zaher” which translates to “rose water.” It can also be called “ma ward” meaning “rose flower water.”
Can you make rose milk syrup without simmering it?
It’s best to simmer the syrup briefly to properly dissolve the sugar, thicken it and extend its shelf life by killing microbes. Skipping this may lead to thinner syrup that spoils faster.
Is rose milk syrup healthy?
When made with quality ingredients, rose milk syrup contains antioxidants from rose petals, vitamins from milk, and nutrients from sugar. Consumed in moderation, it can be part of a balanced diet. But it is high in sugar content.
Conclusion
Rose milk syrup is an aromatic and flavorful way to add a touch of floral rose essence and creamy sweetness to drinks, desserts, and other recipes. When properly extracted from good quality rose petals and milk, it has an irresistible perfumed aroma and taste. With its pretty pink hue and smooth honey-like texture, rose milk syrup is as beautiful as it is delicious. Follow the simple tips above to craft rose syrup that looks, smells and tastes heavenly each time. Drizzle it over fruit salads or add it to milk teas for a taste of floral magic in every bite.