2tspMadagascar bourbon vanilla or a good vanilla extract
Pink coloringfor a deeper pink color
¼cupcorn syrupoptional - to prevent crystallization of the sugar syrup.
2 - 3dried hibiscus petals or a few raw pieces of beetoptional if you want a natural light color
Place the white sugar, 1 ½ cups rose water and salt in a saucepan (optional - add the corn syrup if using as well).
Stir to combine and allow the sugar to dissolve over medium heat. When the sugar has dissolved, let the syrup come to a simmer, and simmer for 5 - 7 minutes.
Add the remaining ¼ cup of rose water to the warm syrup and stir it in.
To make vanilla rose syrup (falooda syrup) - add the vanilla at this point and stir it in.
To color the syrup - add the hibiscus flower petals and let them steep for no more than a couple of minutes until the syrup gets a light pink color. You can steep the flowers for longer for a deeper color, but the syrup may have slight citrus notes from the hibiscus then.You can also add the pieces of beetroot to get a pink color too. Let it steep to get the color you desire, but the longer they are left, the earthier the flavor of the syrup.
For falooda syrup, you will need a deeper pink color. Add a few drops of dark pink food coloring to get the pink color that you desire.
Let the syrup cool down and store in jars or bottles. Store in a dark, cool place and use as needed.