Dainty Rose Water Drink
RUH GULAB SHARBAT
Recipe from Yamuna mataji
Homemade rose syrup, lemon or lime juice and fresh pomegranate juice
make this pale pink beverage elegant and exotic. In India, a container
made from freshly tinned metal is recommended for soaking the petals
because the metal preserves their color. Be sure your garden roses are
free of insecticides.
Infusion and chilling time: 8 hours or overnight
Makes: about 3 pints (1.5 liters)
1 ½ cups (360 ml) freshly picked rose petals, lightly packed
¾ cup (180 ml) boiling water
¼ teaspoon (1 ml) cardamom seeds
¾ cup (160 g) sugar or ¾ cup (180 ml) honey
¼ cup (60 ml) strained fresh lemon juice
2/3 cup (160 ml) pomegranate juice
5 cups (1.25 liters) cold water.
Crush the rose petals with a mortar and pestle and place them in
a large bowl. Add the boiling water, then pour the mixture into a metal
container and add the cardamom seeds. Set aside 8 hours or overnight to
2. Pour the rose-cardamom water through a
muslin-lined strainer set over a bowl. Add the sweetener, and float the
bowl in a hot-water-filled sink until the sugar dissolves. Remove from
the hot water and filter once again. Cool to room temperature.
3. Combine all of the ingredients in a pitcher and stir well. Serve in goblets half-filled with crushed ice.