Bandung (Rose Syrup With Milk)

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READY IN: 35mins
SERVES: 12
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups sugar
  • 2 12
    cups water
  • 1
    egg white
  • 12
    eggshells, slightly crushed (yes, the shell. Make sure you wash the shell first)
  • cochineal food coloring
  • evaporated milk (my favourite is Carnation Brand)
  • crushed ice (cubed if preferred.)
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DIRECTIONS

  • Put the Sugar and Water in a pan and bring to boil.
  • After the sugar has dissolved, add egg white and shell (to clarify syrup).
  • Simmer for half an hour for the syrup to thicken.
  • Strain.
  • Cool.
  • Add a few drops of the food colouring and essence to taste.
  • Dilute 1 part of syrup to 5 parts water (or less if to your liking).
  • Make sure it is slightly sweeter than your preference because you are going to add evaporated milk.
  • Add evaported milk to taste.
  • Perhaps about 2 tbsps for a glass.
  • Add crushed/cubed ice.
  • Enjoy.
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