Step 1

Place the white sugar, 1 ½ cups rose water and salt in a saucepan (optional - add the corn syrup if using as well).

Step 2

Stir to combine and allow the sugar to dissolve over medium heat. When the sugar has dissolved, let the syrup come to a simmer, and simmer for 5 - 7 minutes.

Step 3

Add the remaining ¼ cup of rose water to the warm syrup and stir it in.

Step 4

To make vanilla rose syrup (falooda syrup) - add the vanilla at this point and stir it in.

Step 5

To color the syrup - add the hibiscus flower petals and let them steep for no more than a couple of minutes until the syrup gets a light pink color. You can steep the flowers for longer for a deeper color, but the syrup may have slight citrus notes from the hibiscus then.You can also add the pieces of beetroot to get a pink color too. Let it steep to get the color you desire, but the longer they are left, the earthier the flavor of the syrup.

Step 6

For falooda syrup, you will need a deeper pink color. Add a few drops of dark pink food coloring to get the pink color that you desire.

Step 7

Let the syrup cool down and store in jars or bottles. Store in a dark, cool place and use as needed.