- Recipes
- Rose Milkshake
Rose Milkshake
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1 serving
Prep time:
Cook time:
Serves: 1
Rose Milkshake has a sweet and gently fragrant flavour, and is delicious with or without the frothy vanilla or pistachio ice cream top. Safira Adam, a Muslim recipe writer, food blogger and photographer, shared this recipe for Ramadan, when it’s a welcome sight after a day of fasting. Treat leftover rose syrup like a cordial to mix with water, or try a rose fizz – add a spoonful of the syrup to a glass, top with lemonade and garnish with a slice of lemon.
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Ingredients
- 400g caster sugar
- 4 tbsp rose water
- 2 drops of pink food colouring, (optional)
- 300ml milk
- 2 cardamom pods, seeds crushed to a powder (optional)
- 1 scoop scoop of ice cream, such as vanilla or pistachio
- 5 toasted pistachios, chopped
Method
Step 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
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