Rose Syrup for Cocktails (Falooda Syrup)

Rose Syrup for cocktails and other drinks, like Falooda (Rose syrup milk shake). Vanilla Rose syrup made with rose water, perfect for drinks and other desserts.

Rose Syrup for Cocktails (Falooda Syrup)

Course: Beverages, Cocktails

Cuisine: Indian, South Asian, Sri Lankan

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings (¼ cup each)

Calories: 149kcal

Author: Dini Kodippili

Use this easy and versatile Homemade Rose Syrup Recipe (Vanilla Rose Syrup or Falooda Syrup) to elevate your cocktails and mocktails, to sweeten your teas and lattes, or drizzle over cakes, waffles, crepes and pancakes!

EASY - Flavored simple syrups are easy and simple to make!

Print Recipe

Ingredients

2 cups white sugar (400 g)
1 ¾ cup rose water 425 mL (not rose water extract)
2 tsp Madagascar bourbon vanilla or a good vanilla extract
¼ cup corn syrup optional - to prevent crystallization of the sugar syrup.
Red or Pink coloring
2 - 3 dried hibiscus petals or a few raw pieces of beet optional if you want a natural light color

Instructions

Place the white sugar, 1 ½ cups / 360 mL rose water in a saucepan (optional - add the corn syrup if using as well).
2 cups white sugar, 1 ¾ cup rose water, ¼ cup corn syrup
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 / 60 mL of rose water to the warm syrup and stir it in.
1 ¾ cup rose water
To make vanilla rose syrup (falooda syrup) - add the vanilla at this point and stir it in.
2 tsp Madagascar bourbon vanilla
For falooda syrup, you will need a deeper pink color. Add a few drops of red or dark pink food coloring to get the pink color that you desire.
Red or Pink coloring
To color the syrup naturally - 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.
This won't produce a deep color, and just a light hue.
2 - 3 dried hibiscus petals or a few raw pieces of beet
Let the syrup cool down and store in jars or bottles. Store in a dark, cool place and use as needed.

Notes

Adding cornsyrup helps to get the fluidity without crystallization. You can leave it out, but the syrup can crystallize the thicker it is (higher sugar concentration).

Nutrition