soda syrup

Rose Syrup for Cocktails (Falooda Syrup)

white sugar ((400 g))

salt

vanilla

Pink coloring (for a deeper pink color)

corn syrup sugar

hibiscus petals

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

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.

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

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

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.

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.

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

A simple, delicious, and refreshing rhubarb syrup to make cocktails, mocktails, and other flavored drinks! You can also easily infuse it for even more flavor and/or a spicy kick, and then freeze the syrup so that you can enjoy this lovely rhubarb syrup all year round!EASY - This recipe is very easy to make. It preserves the delicious flavor of rhubarb incredibly well. Makes about 1½ - 1¾ cups of syrup (depending on how long you simmer the syrup for).

Rhubarb syrup recipe (for cocktails and drinks)

rhubarb

water

250 g white sugar (1 ¼ cups)

black peppercorns (OPTIONAL)

pink peppercorns

pink peppercorns (OPTIONAL)

Cut the rhubarb stalks into smaller pieces. Roughly about 1 inch pieces.

Place the rhubarb pieces in a blender, along with the water.

Blend until the rhubarb is very finely processed and you have a very watery blend.

Pass this mixture through a nut milk bag or cheesecloth. Squeeze the pulp to get as much of the juice out as possible. This should be very easy as the rhubarb is very fibrous and easy to squeeze.

You should get about 320  - 360 mL of rhubarb juice.

If using, roughly crack the peppercorns in a small spice grinder or mortar and pestle. You do not want the peppercorns to be too finely ground, just larger pieces. See recipe notes.

Place the rhubarb juice, sugar, and peppercorns (if using), in a medium saucepan. Heat over medium heat, while stirring, to dissolve the sugar.

Bring the syrup to a boil, and then lower the heat to gently simmer the syrup. Simmer the syrup for 20 - 30 minutes. The final volume of the syrup should be between 1 ¾ cup (without the black pepper) or about 2 cups (with the peppercorns).

When the syrup has simmered and thickened, remove the syrup from the heat.

Let the syrup cool down to room temperature and transfer to a glass bottle or jar with an air-tight lid.

If you used peppercorns, let them sit in the syrup as it cools down to allow the flavor to infuse. You can also let the peppercorns infuse overnight for added flavor.

Strain the syrup to remove the peppercorns, and then store the syrup in the glass bottle or jar with an air-tight lid.

OPTIONAL - Finely ground the pink peppercorns, and add as little or as much as you like to the strained syrup for an extra kick in your drinks.

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