Vivid deep-red rhododendron flower juice cooked with sugar and lemon into a beautiful seasonal summer drink — one of the most unique beverages of Uttarakhand.
Ingredients
2 cups fresh red rhododendron flower petals (buransh — Rhododendron arboreum, the state tree of Uttarakhand; available in mountain markets March to May; or use buransh squash concentrate from Pahadi stores; or substitute with 2 tbsp dried hibiscus flowers)
3 cups water
1 cup sugar
2 tbsp lemon juice
A pinch of black salt
Method
Important: use only the petals of the red Rhododendron arboreum — the state tree of Uttarakhand.
Do not use other rhododendron species. Wash petals thoroughly in 2 changes of cold water.
Place washed petals in a pot with 3 cups water.
Bring to a boil. Reduce heat and simmer for 10 minutes. The water turns a vivid deep red from the natural anthocyanin pigments in the flower.
Strain through a fine sieve pressing the petals firmly to extract all colour and flavour. Discard the spent petals.
Return the strained deep-red liquid to the pot.
Add 1 cup sugar. Stir on low heat until completely dissolved. Simmer 3 minutes.
Remove from heat. Add lemon juice and a pinch of black salt. Stir.
Cool completely. Store the concentrate in a glass bottle in the refrigerator for up to 2 weeks.
To serve: dilute 1 part concentrate with 4 parts cold water.
Add ice. The finished drink should be a translucent ruby-red.