Bandung (rose Syrup With Milk)

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 3 cups sugar
• 2 1/2 cups water
• 1 egg
• 1/2 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.)

Recipe

• 1 put the sugar and water in a pan and bring to boil.
• 2 after the sugar has dissolved, add egg 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.