In a wide and deep pan, put the rose petals and cover with water. Leave this overnight. 2. Add sugar to the rose petal and water mixture and stir over low heat, till sugar is dissolved. 3. When ...

I followed Maison Mirabeau’s tip and made a spiced syrup which I then added to individual serves of rosé. Working in this way ...

Add flavour and rose petals in sugar syrup and mix well. 2. Now add rose essence and milk. The gulab sharbat is ready. 3. To serve, fill 1/4 Cup (our 1 cup is 240 ml) of sherbat syrup in a glass. · 4.