2 Reviews of Bandung (rose Syrup With Milk)

From: mianbao

On Sep 11, 2005

I think, I think, I think I like this! Though it did take a while to decide. The flavor of the rose water is quite unusual for me, and it will take some time to get the strength right. I did not have cochineal food coloring, so just used the red food coloring I could get easily. The egg shell and white left the syrup crystal clear after I had strained it through 2 thicknesses of gauze - my wire strainer was too coarse. Thank you very much for posting this recipe. It's always nice to get acquainted with new flavors.

From: Chef #623336

On Oct 22, 2007