The scented syrup is available in Asian shops, but is easy enough to make. Cool and store in a bottle in the refrigerator.
1 kg/2 lb/4 cups white sugar
750 ml/1 1/2 pints/3cups water
30 drops essence of rose
15 drops essence of kewra
red food colouring
Put sugar and water into a heavy pan and dissolve sugar over gentle heat. Cool, then add flavouring and enough red food colouring to give a strong colour as it will be diluted with many times its volume of milk or water.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)