Bandung (Rose Syrup With Milk)
- 3 cups sugar
- 2 1/2 cups water
- 1 egg white
- 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.)
- 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.
sugar, water, egg, coloring, milk, crushed ice
Taken from www.food.com/recipe/bandung-rose-syrup-with-milk-90358 (may not work)