Bandung

レシピ

材料・調味料 (10 人分)

rose syrup:

dried roses organic: 1/2 cup

water: 3 cup

granulated sugar: 2 cups

brown palm sugar: 1 cup

lemon juice: 1lemon

bandung:

evaporated milk: 2 cups

water: 10 cups

red beet: 3 large

作り方

1: this recipe serves 12. let's prepare the rose syrup the day before: bring water to a boil. transfer into a pitcher. add the roses and let steep overnight in fridge. the next day, drain the rose water onto a pot and discard the roses

2: over medium heat, bring water to a simmer. add in sugar, palm sugar and lemon juice. stir to combine until sugar has dissolved. the rose syrup is done

3: let's prepare the beet juice. trim off the roots and top green part of the beets. cut the beets into wedges and transfer them into a pot. add in water until water just about cover the beets wedges. bring to a simmer over medium heat until the beets are tender and water reduced to almost to a few tbsp (about 1/4 cup). this will be your red food coloring. set aside

4: in a large serving pot or pitcher, add in all the rose syrup, water, beet juice and evaporated milk, stir well to combine. serve in a glass with ice. voila! bandung!

ポイント

if you do not have beet, you can use 5-6 drops of red food coloring.

you can adjust the sweetness of this drink by adding or reducing the amount of granulated sugar.