In a large, shallow dish, place 4 cups fresh watermelon juice (about 6 cups of diced watermelon, juiced), 1/3 cup plus 1 tablespoon Rose Simple Syrup, and juice from 11/2 limes. Stir to combine.

Make the Rosé Syrup: Stir together rosé and sugar in a small saucepan. Cook over medium-low, stirring occasionally, until sugar dissolves, about 2 minutes. Let cool to room temperature ...

Traditionally, the shredded vermicelli is stuffed with white cheese, a thick syrup of sugar and a few drops of rose water is poured ... trays used to hold the Arab world’s golden dessert ...

This dessert stars bouncy cubes of rose jelly suspended in rose syrup–sweetened milk over layers of tender corn vermicelli and chewy chia seeds. A crowning scoop of vanilla ice cream adds a ...

Serves: 2 Ingredients: 150g strawberries, hulled 2 tbsp rose syrup 200ml coconut milk, chilled in the refrigerator overnight Handful of finely chopped pistachios, to decorate Method: 1.

Rose grower Isabella Devetta of Italy's Tuscany region makes a terrific rose syrup that captures the blossom's floral flavor. Devetta recommends her syrup as a topping for vanilla ice cream or as ...

Ingredients 3 cups desiccated coconut/coconut powder 1 tin (14 ounces) sweetened condensed milk 3 tablespoons rose syrup/Rooh Afza 1 tablespoon rose water 1 tablespoon ghee/clarified butter 1/2 ...

They’re easy to make and perfect for gifting to friends and family. Rose syrup is available in most large supermarkets with an Asian food section and in South Asian and Middle Eastern food shops.