75mlevaporated milk, semi skimmed works well too1 part
Sirap Bandung with Fresh or UHT Milk
75mlrose syrup
225mlfresh or UHT milk3 parts (OR 2 parts milk + 1 part water, see Notes)
Quick and Easy Rose Syrup Recipe
250mlwater
500gwhite sugar
3Tbspof rose water
tiny amount of concentrated red food colouring
Instructions
Sirap Bandung with Evaporated Milk
Dilute the rose syrup with the water, and stir to mix.
Add the evaporated milk, stir and enjoy. You could add an ice cube or two, if you fancy. Of course, you can just add all the ingredients together and stir, but there is something so mesmerising about adding milk to the pink drink, that I've always done it this way!
Sirap Bandung with Fresh or UHT Milk
Add the milk to the rose syrup to dilute and turn it into sirap bandung. If this is too milky for you, reduce the milk by 1 part and top with water. Again, add ice cubes if you like.
Quick and Easy Rose Syrup Recipe
Add the sugar and water into a saucepan on medium heat and bring to a gentle boil, stirring a couple of times.
Reduce the heat to very low and simmer for 5 minutes.
Turn the heat off, take off the hot hob and stir in the red food colour. How concentrated you want it to be, is up to you. You want red food colouring, because when you add milk to it it will be a beautiful pink.
Leave to cool for 10 minutes, then stir in the rose water.
Pour into a sterilised bottle or jar and can be stored at room temperature for about a month although I prefer to keep mine in the fridge and it has gone for as long as 2 months.
To serve, dilute like a cordial, at a ratio of 1 part syrup to 4 parts water or 1:3, depending on how sweet you like your drinks.
Notes
In the second recipe, just adding milk to the rose syrup may be a little too milky for some. So you add a little milk, and a little water, to get the right balance.I've given it as 1 part rose syrup, 2 parts milk, 1 part water.