How to Make Rose Syrup

Ingredients

• Edible roses for syrup
• Sugar, as needed
• Citric acid (powder), to taste
• Very hot water
• Red powdered food coloring for rose syrup ("Rouh al-Dooda")
• For more cold drinks, see how to prepare cold coffee

Method

1. Remove the rose petals and place them in a pot - quantity as desired
2. Pour hot water over them slowly
3. Using a large spoon press the roses so they are completely under the water; preferably keep the water level about the same as the amount of roses so the rose flavor remains concentrated and strong
4. Cover the pot and leave it to steep overnight so the rose flavor concentrates
5. The next day remove the rose petals from the water and press them very well to extract their liquid, then set the petals aside
6. Strain the liquid through a sieve and transfer it to another pot to remove any remaining rose fragments
7. Measure the rose water by cup and add two cups of sugar for each cup of rose water — for example, seven cups of rose water with 14 cups of sugar
8. Place the pot with the rose water and sugar over heat and add 1/4 teaspoon of citric acid (lemon acid) or more if the quantity is larger
9. When the mixture boils, add 1 teaspoon of red powdered food coloring (cochineal), stir well, and let it boil for five minutes; then remove the pot from the heat and allow it to cool
10. Pour the syrup into bottles and keep until ready to use
11. To prepare a rose drink, fill a quarter cup (or slightly more) with the syrup, add very cold water to fill the glass, stir well, then add ice cubes and serve immediately
12. You can prepare the drink in a pitcher the same way: fill a quarter of the pitcher (or a little more) with rose syrup and top up with cold water
13. You can place the pitcher in the refrigerator until serving
14. Hanadi Al-Ayass
15. For more cold drinks, see: How to Make Cold Coffee