By Akshara
May 7, 2026
While the commercial roe syrup is a classic, making it at home allows you to ditch the artificial red dyes and synthetic flavourings. This version uses natural beetroot for that iconic pink hue and real rose petals for a floral depth that is far more refreshing. It is a cooling, herbal concentrate that feels clean on the palate and significantly reduces the refined sugar load found in bottled versions.
2 cups sugar and 1 cup water 1/2 cup fresh organic rose petals or 2 tbsp food-grade rose water 1 tsp Kewra water (screwpine essence) 1 small slice of beetroot (the natural color secret) 1/2 tsp citric acid (to prevent the syrup from crystallizing)
In a saucepan, combine sugar and water. Add the beetroot slice and bring to a simmer.
Once the sugar dissolves and the syrup turns a deep, vibrant pink, remove the beetroot slice.
Add the rose petals and simmer on low heat for 10 minutes until the syrup thickens slightly to a one-thread consistency.
Stir in the citric acid and turn off the heat.
Once cooled, strain the syrup and stir in the rose water and kewra water.
Store in a glass bottle in the fridge. To serve, mix 2 tablespoons with chilled water or milk and plenty of ice for a nostalgic, all-natural summer cooler.