Rose syrup is my new favorite thing. I love putting it in almond milk and lemon-lime sodas. In a moment of curiosity, I thought why not put it into something more substantial?
Plain, unsweetened yogurt is a perfect base for experimentation. I use it in many dishes and sometimes just eat it straight.
Mixing rose syrup and plain yogurt made an irresistible pink treat with a sweet hint of rose without that ‘soapy’ aftertaste people complain about. I don’t think flavoring tastes soapy, but I’m just weird.
Here’s a good guide for making your own rose yogurt:
1 cup plain, unsweetened yogurt
2 Tbs Rose syrup (or to taste, if you like a stronger flavor)
The real problem is finding rose syrup in the first place. I found a bottle at a local Asian market. If I can find it in Arkansas I’m sure you can find it where you life. If not, it’s relatively inexpensive to order online and comes in pretty large bottles.
I want to keep playing with rose in food, now. I have a little bottle of rose extract that’s dying to get used.