Saffron & rosewater sharbat

Sharbat-e golab-o za’feran

Preparation info
  • Serves


    • Difficulty


Appears in
Pomegranates & Artichokes: Recipes and memories of a journey from Iran to Italy

By Saghar Setareh

Published 2023

  • About

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.


  • 4 cups (1 litre) water
  • 3 tablespoons sugar


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.