Rose Sharbat, Mojito

Name: Rose Sharbat, Mojito
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups Red Rose petals; 1 tablespoonCitric acid or lemon juice; 1/2 cupBrown sugar; 4 cupsWater; 2 tbspCitric acid or lemon juice; 1 tspSaffron; 1/2 cupHoney; Mojito roohafza mojito:; 2 tablespoonsSabja; 2 tablespoonsrooh afza syrup; 3 Peppermint leaves; 1/2 Lemon; Ice cold water; cubes Ice; Rose Milk:; 2 tablespoonsSyrup; 2 tablespoonsSabja; Ice cold milk; cubes Ice; Jelly:; 1 cupSyrup; 1/2 tspAgar agar; cooking recipes

Lakshmi Sridharan Ph D @cook_19872338

USA

#WSD
roohafza mojito,
“MY love is like a red red rose” I grow nearly 400 rose plants in my garden, roses of many colors, size and fragrance lowers, many fragrances. No pesticides are used. I plucked fresh red, flowers and made sharbat. I don't add much sugar: I don't add refined white sugar. Add sugar according to your taste. If you want sweetness, you can add honey while sipping. You may float rose jelly on the top.

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

4 servings

4 cupsRed Rose petals
1tablespoonCitric acid or lemon juice
1/2cupBrown sugar
4cupsWater
2tbspCitric acid or lemon juice
1tspSaffron
1/2cupHoney
Mojito roohafza mojito:
2tablespoonsSabja
2tablespoonsrooh afza syrup
3Peppermint leaves
1/2Lemon
Ice cold water
cubesIce
Rose Milk:
2tablespoonsSyrup
2tablespoonsSabja
Ice cold milk
cubesIce
Jelly:
1cupSyrup
1/2tspAgar agar
cooking recipes
drink

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Steps

30 mins

1

Prepare a checklist. Keep essential items nearby
2

Prepare a checklist. Keep essential items nearby
3

Use beautiful fresh rose petals. Remove the white part under the petals. Wash well. Then spread on paper towel to remove water. If you have a salad drainer, put petals in it and spin it 2 times to drain all the water that is sticking to it. Then put the petals in a bowl (or ziplock bag), add citric acid, sugar and press them together by hand. The juice will reduce in size when combined. Then shake and refrigerate for 2 days
4

Bring water to a boil in a pan over medium heat. Add the starter to it. Lower the fire. Let the petals cook and become soft. The color of the water will change. 10-15 minutes, strain and keep the water aside.
Take the strained rose water In a kadai over medium heat, add sugar and keep stirring. The syrup will boil. I took one cup syrup for making jelly. The rest of the syrup is boiled for 10-15 min and thickened, after 70% is thickened, add citric acid.
5

Syrup is ready when the syrup sticks your fingers. Turn off the stove. if you want more sweetness, add 1/2 cup honey and stir; After cooling it can be stored in a sterile jar. Refrigerate
roohafza mojito:
Mix well with a glass of sabja, rooh afza syrup, 3 mint leaves, ½ cup lemon juice. Then add ice cold water and mix well. Add ice cubes and Mojito is ready
6

Rose milk sorbet: Soak sabja in a galss of water. In a glass add sabja, syrup (rooh afza syrup) and mix well. Add saffron. Then add ice cold milk and mix well. Add jelly, add ice cubes. Sorbet is ready. Sip and enjoy
7

Jelly: Add 2 tablespoons of warm water to agar in a bowl. Rest for 5 minutes. Agar blooms, mix it with the syrup taken to make the jelly, pour it into the mold and let it cool for 15 minutes. Then refrigerate, jelly will set in 2 hours. Cut into small pieces. You my float it on the sorbet, or mojito
8

Serve, share and enjoy sharbat, mojito

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Lakshmi Sridharan Ph D @cook_19872338

on December 23, 2022 18:32

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography