Start the Syrup: In a small saucepan, combine the 200g of caster sugar and 240ml of water. Place it over a medium heat.

Dissolve the Sugar: Stir the mixture gently with a wooden spoon until all the sugar has completely dissolved. This should take about 2-3 minutes. Once dissolved, stop stirring.

Simmer Gently: Bring the mixture to a gentle simmer and let it bubble away for 5-7 minutes. We aren't looking for a thick caramel, just a slightly thickened simple syrup.

Add the Flavour: Remove the saucepan from the heat. Now, stir in the 2 tbsp of rose water, the tiny pinch of salt (this really enhances the flavour!), and the 1-2 drops of food colouring if you're using it. Be careful, as it might bubble up slightly.

Cool Completely: This step is key. Pour the syrup into a heatproof jar or jug and let it cool completely to room temperature. You can speed this up by placing it in the fridge for about 30 minutes. What works best for me is making the syrup in the morning so it’s perfectly chilled by the afternoon.

Assemble the Drink: Fill four tall glasses with ice cubes. Pour about 250ml of chilled whole milk into each glass.

Sweeten and Serve: Add 2-3 tablespoons of your cooled rose syrup to each glass of milk. Stir well until the milk turns a lovely pale pink and is evenly sweetened. You can add more or less syrup depending on your preference.

Garnish and Enjoy: Sprinkle a few edible rose petals or slivered pistachios on top for a beautiful finishing touch. Serve immediately while it's perfectly cold and refreshing.