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Rose Cardamom Syrup And 7 Easy Ways To Use It
The mildly sweet, fragrant syrup of roses and cardamom is the perfect way to add floral sweetness to desserts and drinks.
You can prepare it quickly and easily. It has a multitude of uses, and I will share 7 easy effortless ways to use it.
Aromatic and flavorful, cardamom is rich and complex. Citrusy, minty, spicy, herbal, and minty are some of the flavors it is described as having.
Combine cardamon with rose and you have an exotic blend on your hands. Most store-bought rose syrups have an overpowering flavor, and I am not the type who can handle strong scents.
However, I can control the flavor of the syrup when I make it myself. My preferred recipe is mild and not overly sweet, exactly as I like it.
I have used dried rose petals because desi Indian rose has a very mild yet long-lasting fragrance and I had used them at home for fragrance and didn’t want them to go to waste. But, you can definitely go with the fresh rose petals from the garden.
How To Make Rose Cardamom Syrup
Prep Time: 2 mins
Cook Time: 10 mins
Standing time: 3 days
Total Time: 3 days 12 mins
Servings: 32 servings
Yield: 2 cups
Author: Ranjeeta Nath Ghai
Ingredients To Make Syrup
- 2 cups sugar
- 2 cups water
- ¼ cup green cardamoms
- 1 cup dried rose petals
- 2 tbsp fresh lemon juice
- ¼ tsp rose fragrance (optional)
Instructions To Make Syrup
- In a heavy-bottomed saucepan, combine water and sugar.
- Add the petals and cardamoms to the pan after lightly pounding them.
- Allow it to start boiling, then turn the heat down to low.
- Let it simmer for 15 mins.
- Add the lemon juice to the mixture, give it a stir and switch off the burner.
- Let it cool completely.
- Transfer the concoction to a container with a tight-sealing lid and infuse it in the refrigerator for three days.
- Utilize a fine-mesh strainer to strain out the cardamom and rose petals, and bottle the syrup.
- Store it in a glass jar.
- You can keep it refrigerated and use it within three weeks to a month.
Rose Cardamom Syrup: Helpful Tips
- If you use cardamom seeds or pods, the intensity of the flavor will vary.
- Seeds tend to lose their flavor more quickly than whole pods, but either works.
- Test the syrup on a daily basis until the level of flavor you like is reached.
- You may add ¼ tsp rose essence after 3 days if the desired rose fragrance is missing.
Rose Cardamom Syrup: 7 Easy Ways To Use It
Coffee Sweetener
Coffee beans are often brewed directly with cardamom/cinnamon. Your rose cardamom syrup can naturally be used to sweeten your coffee. The results will amaze you.
Sweeten Masala Chai and Other Teas
With a squirt of rose cardamom syrup, you can enhance cardamom’s flavor and add sweetness to masala chai.
It works particularly well with many of the ready-made just-add-water tea varieties that leave little to be desired. Add some spice and sweetness to other teas as well.
Lemonade
Rose cardamom and lemonade is another great combination. Make homemade lemonade by replacing one-third of the simple syrup in homemade lemonade with rose cardamom simple syrup. Whether straight up or blended into a cocktail or mocktail, you’ll enjoy it.
Apple Martinis
Together, apple and rose cardamom make a delicious combination. Pour a splash of this syrup into your favorite apple martini recipe. Apple cider or apple juice works best, but sour appletinis are not so great.
Flavored Whipped Cream
Mix whipped cream with rose cardamom syrup using your kitchen mixer. Top hot beverages with this spiced cream.
Plums, Pears, Apricots
These 3 fruits are also delicious with a little rose cardamom spice. Many apricot drink recipes are also available, as well as pear cocktail recipes.
Plum is also a common ingredient in cocktails, but it is not as prevalent as it once was.
Baked Goods
A layer cake can be brushed with rose cardamom syrup before frosting, or cupcakes and muffins can be brushed with it before frosting.
Rose Cardamom Syrup: Recipe Variations
- You can leave out the rose and stick to plain cardamom, add cinnamon to the rose cardamom syrup, or just make a cardamom cinnamon syrup with this recipe.
- Instead of white sugar, use raw sugar (demerara, turbinado) or your preferred granulated alternative.
- By replacing half of the sugar with brown sugar, you can give the syrup a semi-dark, slightly richer base.
- By adding a complementary flavor while boiling, you can enhance the flavor of this syrup. Add some fresh orange or lemon juice, or some peel from either citrus fruit. You can also add a teaspoon of vanilla extract.
- Similarly, cinnamon and cloves pair well, though the three-day infusion may be too much for those two spices so you can taste and check daily and strain after a day or two if required.
- As an alternative, you may also use a whole cinnamon stick or 1 tablespoon of whole cloves (or both) and remove them before infusing the cardamom. There should be no difficulty separating them, and the syrup will have a balanced spice flavor.
You May Like to Try Other Thirst Quenchers Recipes
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Quick Overview
Recipe Name: Rose Cardamom Syrup And 7 Easy Ways To Use It
Author: Ranjeeta Nath Ghai
Description: The mildly sweet, fragrant syrup of roses and cardamom is the perfect way to add floral sweetness to desserts and drinks.
Preperation time: 3D2M
Cook Time: 10M
Total Time: 3 days 12 mins
Type: syrup
Recipe Yield: 32 servings i.e. 2 cups
Recipe Ingredients: 2 cups sugar, 2 cups water, ¼ cup green cardamoms, 1 cup dried rose petals, 2 tbsp fresh lemon juice, ¼ tsp rose fragrance (optional)
Recipe Instructions: In a heavy-bottomed saucepan, combine water and sugar. Add the petals and cardamoms to the pan after lightly pounding them. Allow it to start boiling, then turn the heat down to low. Let it simmer for 15 mins. Add the lemon juice to the mixture, give it a stir and switch off the burner. Let it cool completely. Transfer the concoction to a container with a tight-sealing lid and infuse it in the refrigerator for three days. Utilize a fine-mesh strainer to strain out the cardamom and rose petals, and bottle the syrup. Store it in a glass jar. You can keep it refrigerated and use it within three weeks to a month.
Recipe Cuisine: Global
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