Rose Milk Falooda Slush

A creamy rose milk falooda-inspired cooler with whole milk and fragrant rose syrup, churned into a smooth icy pour for dessert hour.

Ingredients

Serves 8

Make these preparations before you start the machine.

Syrup

You need 57 ml for this batch

Makes 75 ml — 18 ml left over

1Combine the sugar and water in a small pan over medium heat.
2Stir until the sugar has fully dissolved, then bring just to a gentle simmer for 1 minute.
3Remove from the heat and stir in the rose water.
4Transfer to a clean container before using in the main recipe.

Cooling

Cool fully before adding to the milk or using in the rose jelly mixture.

1
Combine the base
Add the whole milk, rose syrup, and simple syrup to a large pitcher or mixing container.
2
Mix until smooth
Stir thoroughly until the syrups are fully blended into the milk and the color is even.
3
Chill and churn
Pour the mixture into the slush machine and churn until thick, icy, and pourable.
4
Serve cold
Dispense into chilled glasses and enjoy right away while the texture is creamy and smooth.

Chill the milk before mixing so the batch freezes faster and keeps a creamier texture.
Stir the mixture well before adding it to the machine so the rose syrup and sweetener are evenly distributed.
Serve soon after churning for the smoothest pourable texture.
If making ahead, keep the mixed base refrigerated and churn just before serving.

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