Rose sharbat

Preparation info

  • Difficulty


  • Serves


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

‘Sharbat’ is derived from the Arabic word ‘sharbah’, meaning ‘a drink’, and is a syrup made from fruits or extracts of flowers and herbs. The syrup is diluted with water and served with ice. It is a very cooling beverage during the hot summers across India.

Preparation 30 minutes + cooling + 8 hours steeping


  • cups freshly picked rose petals; make sure they are unsprayed
  • 185 ml (6 fl oz/¾ cup) boiling water
  • ¼ teaspoon cardamom seeds
  • 75 g ( oz/ cup) sugar
  • 170 ml ( fl oz/ cup) pomegranate juice
  • 60 ml (2 fl oz/¼ cup) strained lemon juice
  • 1.25 litres (44 fl oz/5 cups) chilled water
  • crushed ice, to serve


Crush the rose petals using a mortar and pestle, to release their fragrance. Place them in a large heatproof bowl and pour the boiling water over them. Pour the mixture into a non-reactive container and add the cardamom seeds. Set aside in the fridge to steep for 8 hours, or overnight.

Line a strainer with muslin (cheesecloth) and set it over a heatproof bowl. Pour the rose and cardamom-scented water through the strainer. Add the sugar to the bowl, then float the bowl in a sink full of hot water until the sugar has dissolved.

Remove the bowl from the hot water. Filter the liquid again through the lined strainer, into a clean bowl. Leave to cool to room temperature.

Pour the liquid into a jug. Add the pomegranate juice, lemon juice and chilled water, stirring well.

Serve straight away, in glasses half filled with crushed ice.