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Saffron & rosewater sharbat
Sharbat-e golab-o za’feran
Preparation info
- Serves
3–4
- Difficulty
Easy
Appears in
Published 2023
This simple recipe is a great way to use any leftover saffron infusion. You can adjust the sweetness to your taste; Iranians often drink their sharbat very sweet. The amount of rosewater you need will also depend on its quality and how fragrant it is, so adjust the quantity to suit.
Ingredients
4 cups 1 litre 3 tablespoons
Method
In a jug, mix together the water, sugar, rosewater and saffron infusion, stirring until the sugar has completely dissolved.
Pour into three or four glasses, add ice cubes, sprinkle with rose petals if desired, then serve.