Sharbatee Gulab

This drink is from India, and June is an excellent time to make it since the roses will be in bloom.

Yield: 6 to 8 servings

Ingredients

• 5 large fragrant roses in full bloom*
• 2 quarts cold water
• 1 1/3 cups granulated sugar
• 1/4 cup lemon juice
• 3 cups crushed pineapple, fresh or canned
• Finely crushed ice
• Extra rose petals

Instructions

1. Wash the roses and shake off the excess water. Carefully take off the petals and put them in a large bowl. Pour the cold water over them and let stand in a dark, but not refrigerated, place for about four hours.
2. Strain out the petals, saving the water.
3. Dissolve the sugar in the lemon juice and add this to the rose water.
4. Stir in the pineapple.
5. When ready to serve, pour over crushed ice and top with a rose petal in each glass.

Notes

* Choose only roses not sprayed with pesticides.

Attribution

Posted by CookinMom at Recipe Goldmine May 19, 2001.

Source: Aurora Lights Circle