Rose Syrup

Rose Sharbat


Preparation info

  • Difficulty


  • Makes

    1.5 litres

Appears in



By Durkhanai Ayubi

Published 2020

  • About

Made during the hot summer months and also during Ramadan, the Muslim month of fasting, rose sharbat is a sweet rose-infused drink. It’s fragrantly floral and refreshing, and also infused with basil seeds, which add a jelly-like texture to the drink.


  • 440 g (2 cups) white sugar
  • 60 ml (¼ cup) rosewater
  • 2 teaspoons red or pink food colouring
  • 1 tablespoon dried basil seeds (sabja), available from Asian grocers
  • 500 ml (2 cups) boiling water
  • Chilled water, to serve


Stir the sugar, rosewater, food colouring and 375 ml ( cups) water in a saucepan over high heat to dissolve the sugar. Bring to the boil, then reduce the heat to medium and simmer for 5 minutes, or until a slightly thickened syrup forms and the temperature reads 112°C (233°F) on a sugar thermometer. Set aside to cool.

Pour the boiling water into a bowl and stir in the basil seeds, then set aside for at least 10 minutes to cool. The seeds will soak up the water, becoming sticky and gelatinous.

To serve, put 2 tablespoons of the cooled syrup into a tall glass. Add ice, fill with chilled water and stir in a teaspoon of soaked basil seeds.

The syrup and soaked basil seeds will keep in the fridge for a week, ready to make more sharbat.