Cinnamon & Rosemary Plum Rose Spritzers

December 9th, 2011 § 0 comments § permalink


2 tablespoons fresh rosemary leaves
1/4 cup sugar
1 cup water
1 cinnamon stick
1 ripe plum, deseeded and chopped
1 bottle sparkling rose


Combine the rosemary leaves, sugar, water, cinnamon stick and plums in a medium saucepan, stir well and bring to a boil. Reduce the heat and allow to simmer for about 5-7 minutes. Discard cinnamon stick and allow to cool. Blend until smooth and pour through a fine mesh strainer. Chill. Place about 1-2 ounces of the chilled syrup in the bottom of a champagne glass and fill with sparkling rose and stir.
Garnish with a sprinkle of fresh cinnamon.

Indian Rose Milk

January 18th, 2011 § 0 comments § permalink

Serves 6 to 8


1 pound unsprayed or pesticide-free, fragrant and dried rose petals, washed and drained
4 cups water
2 cups sugar, or to taste
½ cup rose water
4 cups chilled whole milk


Combine the rose petals and the water in a large pot. Bring to a boil, and cook until the water is reduced by about one-half. Strain the infused water, and return it to the pot. Add the sugar, and return to a boil, stirring every now and then. Reduce the heat, and simmer for 2 minutes. Remove from heat, and let cool. Add the rose water and milk to the cooled liquid. Serve chilled.

© Recipe Property of Suvir Saran

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