Advertisement
Rhubarb, Cardamom, and Rose Water Sharbat
- Makes
4
Servings - Difficulty
Easy
By Nik Sharma
Published 2018
A sharbat is a sweet, sometimes floral, fruit drink common in India, the Middle East, and parts of Africa. (The word is derived from Persian.) They are usually served chilled. This sharbat was inspired by some leftover rhubarb purée from a dessert I’d created for my column in the San Francisco Chronicle. The purée’s vibrant shade of red and irresistible aromas from cardamom and rose water convinced me it would make a wonderful base for a sharbat.
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe