Rose Sherbet
Easy rose sherbet recipe.This concentrate have a shelf life of more than 6 months
  • Sugar 1kg
  • Water 375 ml
  • Milk 1 tsp (or 2 tsp lemon juice )
  • Rose colour (Red colour in liquid form,approximately 1 tsp for each bottle)
  • Green cardamom 3-4
  • Rose Essence just few drops
  • Some rose petals (red rose, but cleaned thoroughly or else skip this)
  1. Clean rose petals and soak them in 1 cup of water for 12-20 hours.
  2. In a thick bottom pan or any other huge container, boil sugar along with water, elaichi, the rose petals along with water in which petals were soaked and add milk (or lemon juice).
  3. Addition of milk or lemon juice will bring the impurities of sugar on the surface as a scum
  4. Remove the impurities settled on the surface
  5. Let it boil,till it slightly thickens and change the colour(One thread consistency) if too dilute it will taste less sweet,and if too thick,the sugar will crystallize after refrigeration.
  6. Let it cool completely and then strain it
  7. Add 2-3 drops of essence and colour and store it in clean glass bottles
  8. Add few spoons of this syrup to ¾ glass of water, add some ice cubes to make simple sherbet
  9. For Milkrose, add 2-3 tsp of this syrup to ¾ glass of boiled but cooled milk, add sugar if needed, few ice cubes and serve chilled
Recipe by Sindhi Rasoi |Sindhi Recipes at