ROSE WATER SYRUP
Make and share this Rose Water Syrup recipe from Food.com.
Provided by Poppy
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine water and sugar in small saucepan.
- Bring to boil, then simmer until syrupy, about 5 minutes.
- Stir in lemon juice and rose water.
- Cool completely.
Nutrition Facts : Calories 392, Fat 0.1, Sodium 8.3, Carbohydrate 101.6, Fiber 0.1, Sugar 100.4, Protein 0.1
SPICED ROSE WATER SYRUP
A little of this over cut-up fresh fruit which is then chilled -- heaven! You can vary the spices, adding such things as star anise or cardamom pods, cloves, allspice berries. If you have access to unsprayed rose petals, make your own rose water--there are recipes on Zaar--and save a ton of money. Note: cooking time is really cooling time.
Provided by Chef Kate
Categories Dessert
Time 45m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Make a syrup by stirring the water and sugar together in a heavy saucepan over medium low heat until the sugar dissolves.
- Increase heat to medium high; add cinnamon sticks; boil until the syrup is reduced to a scant one cup, about ten minutes.
- Remove from heat, stir in the rose water and allow the syrup to cool.
Nutrition Facts : Calories 387, Sodium 11.7, Carbohydrate 100, Sugar 99.8
SPICED SIMPLE SYRUP
Steps:
- Combine the sugar, 1 cup water, allspice, cloves, cinnamon and ginger in a small saucepan. Bring to a boil and cook until the sugar is completely melted. Remove from the heat and let steep for 1 hour. Strain into a small bowl, cover and refrigerate until cold.
ROSE WATER SYRUP
Provided by Najmieh Batmanglij
Categories Sauce Non-Alcoholic Dessert Ramadan Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 pint
Number Of Ingredients 4
Steps:
- 1. Bring water and sugar to a boil in a saucepan. Simmer for 10 minutes. Add the lime juice and rose water and cook 10 minutes longer, stirring occasionally.
- 2. Remove the pan from heat and allow to cool. Pour the syrup into a clean, dry bottle; cork tightly.
- 3. In a pitcher, mix 1 part syrup, 3 parts water, and 2 ice cubes per person. Stir with a spoon and serve well chilled. NUSH-E JAN!
- Variations:
- Saffron Syrup(Sharbat-e Zaferan) - Add 1/2 teaspoon ground saffron threads diluted in 2 tablespoons hot water to the rose water. Barberry syrup(Sharbat-e zereshk) - Add barberry juice to the rose water syrup above and cook for 5 minutes. Barberry juice can be made from dried barberries by picking over and thoroughly washing 2 cups of barberries. Combine with 4 cups of water and boil for 15 minutes over high heat. Allow to cool and pass through 2 layers of cheesecloth into a bowl. Almond syrup(Sharbat-e badam) - Replace rose water with almond milk. To make almond milk puree 2 cups blanched almonds with 3 cups of boiling water in a food processor for 5 minutes, until creamy. Strain the mixture through 2 layers of cheesecloth into a bowl. Reserve the almond milk and discard the solids. Persian musk rose syrup(Sharbat-e nastaran) - Replace rose water with musk rose water. Basil-seed syrup(Sharbat-e tokhm-e Sharbaty) - Soak 1 cup of basil seeds in 2 cups of water for a few hours, then add soaking seeds to the syrup in Step 2. An excellent syrup, this sharbat is especially associated with the mother of a newborn baby. Mint leaf syrup(Sharbat-e nana) - Replace rose water with mint water. Orange blossom syrup(Sharbat-e gol-e bahar narenj) - Replace rose water with orange blossom water. Licorice syrup(Sharbat-e lasmo) - Replace rose water with licorice water. Palm syrup(Sharbat-e taruneh) - Replace rose water with palm water. Willow syrup(Sharbat-e bidmeshk) - Replace rose water with willow water.
- NOTE:Rose water(suitable for cooking) and most of the distillates (called araqs in Persian) listed here are available in Persian stores (produced by Sadaf or Qortas).
- Najmieh Batmanglij shares her tips with Epicurious:
- •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads." •Dried barberries, which add a sour flavor to many Persian dishes, are available online at www.sadaf.com. "Always buy red barberries," cautions Batmanglij. "Black barberries are old." •Try experimenting with different distillates in this drink. Musk rose water, made from white Mediterranean roses, gives the sharbat a different flavor than regular rose water, which is made from Persian Damask roses. Willow water is flowery, while palm water has an earthy flavor.
SPICED QUINCE AND ROSEWATER SYRUP
Quince syrup is delicious over pancakes or chocolate, and is also nice by the spoonful as a remedy for sore throats. This makes a cup or less of syrup; to make more simply double or triple all ingredients, or add extra sugar.
Provided by Cinnamon girl
Categories Vegan
Time 4h5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Cut the quinces into quarters. Put all ingredients into a saucepan with enough water to cover quinces. Simmer covered for 4 hours, or until the colour is a deep reddish pink. Remove quinces and spices, and boil with the lid off until the liquid is reduced to a syrup and can coat the back of a spoon.
- Store in the fridge.
Nutrition Facts : Calories 495, Fat 0.2, Sodium 8.4, Carbohydrate 128.9, Fiber 3.5, Sugar 100.6, Protein 0.7
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