Separate the petals from the rose flowers.

Wash them thoroughly with clean water.

Take 2 cups water and add the washed petals to it. Boil it either in a vessel or in a pressure cooker for 1 whistle.

On boiling the petals release their aroma and color into the water and become pale.

Extract the rose water from the petals by straining them thoroughly.

Add rock candy to this extracted rose water.

Boil it for about 20 minutes on medium flame until a syrup is formed. Keep stirring as the syrup with froth while boiling. The liquid reduces and becomes thick.

Put off the flame and add cardamom powder. Give a quick stir and allow the syrup to cool down completely before transferring it to sterilized clean jar.

Store the natural rose syrup in refrigerator in air tight glass container.

To make the rose sharbet, dilute the rose syrup with drinking water and serve.

The color of the rose syrup purely depends on the color and quality of rose flowers used. If your flowers yield a light orange or red color and you wish to have a dark pink color, you may add 1-2 tablespoon of beetroot juice while making the syrup.

The rose petals can be boiled in an open pot or pressure cooker.

Few drops of lemon juice may be added once the syrup is ready.

Store the rose syrup in sterilized, clean, dry glass jars in a refrigerator.

The rose syrup stays good for 2-3 months on refrigeration in an airtight glass container.

Use organic pink color rose flowers for making this syrup, use of homegrown flowers is best as they are preservative free.