Name: Rose Syrup
Yield: Makes 1.5 litres (6 Cups)
Cuisine: Afghanistan
Ingredients: 60 ml (¼ cup) rosewater; 440 g (2 cups) white sugar; 2 teaspoons red or pink food colouring; Chilled water, to serve; 500 ml (2 cups) boiling water; 1 tablespoon dried basil seeds (sabja), available from Asian grocers

Preparation info

Makes
1.5 litres

Difficulty
Easy

Appears in

Parwana

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.

Ingredients

440 g (2 cups) white sugar
60 ml (¼ c

Method

Stir the sugar, rosewater, food colouring and 375 ml (1½ 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