Damascus Rose Tea

A warm, floral cup with a little Skayaa sweetness.

Serves 1

Ingredients

• Water – 200 ml

• Black tea – 1 tsp loose leaf or 1 tea bag

• Skayaa Rose Syrup – 1–1½ tbsp

• Fresh lemon juice – ½ tsp, optional

• Dried or fresh rose petals – for garnish

Method

1. Bring 200 ml water to a rolling boil.

2. Add the black tea and steep for 2–3 minutes.

3. Strain the tea liquor into a serving cup.

4. Stir in 1–1½ tbsp Skayaa Rose Syrup until fragrant and dissolved.

5. Add a tiny squeeze of fresh lemon juice if you prefer a brighter, elevated finish.

6. Garnish with delicate rose petals and serve warm.

Tea Sommelier's Note

For a lighter, caffeine-free tisane, skip the black tea entirely—simply blend freshly boiled water with Skayaa Rose Syrup and a squeeze of fresh lemon.

Rose Palada Pradhaman

A Kerala classic, with a delicate floral twist.

Serves 6–8

Ingredients

• Palada Pradhaman instant mix – 300 g

• Full-fat milk – 1 litre

• Water – 150 ml

• Ghee – 3 tbsp

• Cashews – 20 g

• Raisins – 20 g

• Skayaa Rose Syrup – 60 ml

• Condensed milk – 75 g

• Dried or fresh edible rose petals – for garnish, optional

Method

1. Heat ghee in a heavy-bottomed pan. Fry cashews and raisins until golden and plump. Transfer to a bowl and set aside.

2. In the same pan, bring milk and water to a gentle rolling boil.

3. Slowly stream in the palada mix while stirring continuously to prevent lumps from forming.

4. Cook on low heat for 10–15 minutes, stirring occasionally, until the ada is tender and the milk is reduced and creamy.

5. Stir in condensed milk and mix well.

6. Pour in 60 ml Skayaa Rose Syrup, gently folding until the payasam turns into a soft blush tone. Turn off the flame immediately.

7. Fold in the fried cashews, raisins, and aromatic residual ghee.

8. Serve warm or chilled, finished with a scatter of delicate rose petals.

Chef's Note

A traditional Kerala festive favourite, gently softened with the sweet floral fragrance of Damascus rose.

Rose Lemon Fizz

Sweet, floral & refreshing

Serves 1

Ingredients

• Skayaa Rose Syrup – 1½ tbsp

• Fresh lemon juice – 1 tbsp

• Chilled soda / sparkling water – 150 ml

• Ice cubes – as needed

• Fresh lemon slice – for garnish

• Mint leaves – a few, optional

Method

1. Add Skayaa Rose Syrup and fresh lemon juice to a tall serving glass.

2. Fill the glass with ice cubes.

3. Top with chilled soda and stir gently with a bar spoon to combine without losing fizz.

4. Garnish with a fresh lemon slice and slapped mint leaves before serving.

Rose Vanilla Ice Cream Sundae

Sweet, floral & indulgent

Serves 1

Ingredients

• Vanilla ice cream – 2 scoops

• Skayaa Rose Syrup – 1 tbsp

• Shelled pistachios – finely chopped, for garnish

• Fresh strawberries or cherries – sliced, for topping

• Dried or fresh edible rose petals – optional

Method

1. Place two generous scoops of rich vanilla bean ice cream into a chilled dessert coupe or bowl.

2. Drizzle Skayaa Rose Syrup evenly over the ice cream.

3. Top with fresh berries and scatter chopped pistachios across the top for texture.

4. Finish with a delicate dusting of rose petals and serve immediately.

Artisanal Damascus Rose Milk

Classic, creamy & delicately floral

Serves 1

Ingredients

• Chilled milk – 200 ml

• Skayaa Rose Syrup – 1½–2 tbsp

• Ice cubes – optional

• Edible rose petals or chopped pistachios – for garnish, optional

Method

1. Add 1½–2 tbsp Skayaa Rose Syrup to the base of a tall serving glass.

2. Pour in 200 ml chilled milk.

3. Stir well until beautifully blush pink and thoroughly combined.

4. Add ice cubes if you prefer it extra chilled.

5. Finish with a scatter of delicate rose petals or finely chopped pistachios.

Barista's Tip

Use chilled full-fat milk for an ultra-creamy, authentic roadside luxury finish.

Pour. Stir. Sip. That’s your rose milk, done. 🌹