Here in this recipe we are not going to add any artificial preservatives and food colour, for a nice pink colour you have to use just one ingredient have a look at recipe for that.
Take apan add 2 cup water, and 2 cup sugar
Stir on slow flame till all sugar dissolved in water
After thatadd 2 cup rose petals and keep it on slow flame for 2 minutes.
rose petals colour will be change after 2 minute
Now add4-5 small pieces of beet root, it gives a very nice colour to the syrup
Now cover it and simmer it for 20 minutes on slow flame.
After 20 minutes add 2 tsp rose water and again let it simmer for 2 minutes
After that add 1.5 tsp lemon juice, it prevents syrup from crystallization and also it works as natural Preservative
Now we don’t want any string in chashni, take some chashni between your finger and thumb If you feel sticky , our syrup is done. Switch off the gas .
strain the syrup using a strainer
Discard the beetroot pieces and remained rosepetal can be used as rose gulkand.
Once the syrup is cooled, transfer it into a air tight glass jar or bottle anduse as required . this homemade Rose syrup stays fresh for up to 6 months