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Rose Syrup

Sample Dishes from Turkish Cuisine

Rose Syrup (Gül Şurubu)

Rose petal15-20 piece-
Poppy petals (red)5-6 piece-
Citric acid (powdered)2 teaspoon-
Water5 cup1 kg
Sugar1 2/3 cup300 gr
Water12 1/2 cup2500 gr


For extract: Rinse and drain petals. Remove white parts of rose, and dark parts of poppy petals. Place in a jar. Add citric acid and water. Cover and let stand for 1-1 1/2 month. This will be basic extract. Keep it in refrigerator. For syrup (cold drink): Dissolve sugar in water stirring occasionally. Add desired amount of extract to taste. Stir in crushedice.'Serve in glasses with crushed ice.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy200 cal
Protein0 g
Fat0 g
Carbohydrates50 g
Calcium0 mg
Iron0 mg
Phosphorus0 mg
Zinc0 mg
Sodium0 mg
Vitamin A0 iu
Thiamine0 mg
Riboflavin0 mg
Niacin0 mg
Vitamin C0 mg
Cholesterol0 mg

Regional Characteristics:

It is one of the oldest and most traditional drink which dates back to the old times. It is not as popular as it used to be since wide choice of cold drinks are available on the market today. However it is still prepared and used in small towns in Anatolia where roses are grown abundantly. In summer months it is used as an ice-cold drink and offered for guests. It was also sprinkled over ice cream in the old days.