Bandung (Rose Syrup With Milk)

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READY IN:
35mins
SERVES:
12
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

  • 3 cups sugar
  • 2 12 cups water
  • 1 egg white
  • 12 eggshells, slightly crushed (yes, the shell. Make sure you wash the shell first)
  • cochineal food coloring
  • rose essence
  • evaporated milk (my favourite is Carnation Brand)
  • crushed ice (cubed if preferred.)

Directions

  1. Put the Sugar and Water in a pan and bring to boil.
  2. After the sugar has dissolved, add egg white and shell (to clarify syrup).
  3. Simmer for half an hour for the syrup to thicken.
  4. Strain.
  5. Cool.
  6. Add a few drops of the food colouring and essence to taste.
  7. Dilute 1 part of syrup to 5 parts water (or less if to your liking).
  8. Make sure it is slightly sweeter than your preference because you are going to add evaporated milk.
  9. Add evaported milk to taste.
  10. Perhaps about 2 tbsps for a glass.
  11. Add crushed/cubed ice.
  12. Enjoy.

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