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 cups (360 ml) freshly picked rose petals, lightly packed
cup (180 ml) boiling water
teaspoon (1 ml) cardamom seeds
cup (160 g) sugar or cup (180 ml) honey
cup (60 ml) strained fresh lemon juice
2/3 cup (160 ml) pomegranate juice
5 cups (1.25 liters) cold water.

1.    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 infuse.
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.