Ingredients
7 total- 400 g of caster sugar
- 4 tbsp of rose water
- 2 drops of of pink food colouring, (optional)
- 300 ml of milk
- 2 cardamom pods, seeds crushed to a powder (optional)
- 1 scoop of scoop of ice cream, such as vanilla or pistachio
- 5 toasted pistachios, chopped
Method
2 stepsStep 1
To make the rose syrup combine the sugar, rose water and 400ml water in a saucepan, adding a few drops of food colouring (if using). Place over a medium-high heat and bring to the boil, then turn the heat to low and simmer for 30 mins until you have a super-thick syrup. Remove from the heat; set aside to cool. This makes enough for 10 milkshakes – the syrup you don’t use now will keep well in a sterilised bottle or jar in the fridge for up to 1 month.
Step 2
To make the milkshake, add 2-3tbsp rose syrup to a glass (according to taste). Pour in the milk and stir to combine. It’s delicious just like this, but you can also mix in a pinch of cardamom if you like. Top with a scoop of ice cream and a sprinkling of pistachios too