The rose sharbat recipe has all the potential to become your go-to summer drink because it’s sweet, aromatic, refreshing, and homemade. Made from fresh rose petals, the sharbat is a concentrated syrup that can be stored in the refrigerator for months, perfect for mixing with water or milk. The result is a delicious summer drink that pairs perfectly with simple breakfast meals, a hearty lunch, or even a light evening snack.
The sharbat recipe is fairly straightforward and requires simple ingredients, namely, rose petals, sugar, water, and lemon juice. However, there are three things to keep in mind. First and foremost, you need to select the right roses; ideally, use fragrant, edible roses (like Desi Gulab) for the best taste. Secondly, the high sugar content is key to long storage — it’s what allows the concentrate to last for 2-3 months in the fridge. Lastly, when you make the syrup, be careful not to over-boil, or it will turn bitter.
You can opt for food colouring or beetroot puree to add a deeper red to the drink, but it tastes just fine without these, too. From beverages like rose milk and rose water to smoothies and even desserts (a little drizzle on vanilla ice cream!), everything gets a touch of aromatic sweetness when rose sharbat comes into the picture. So get started on this simple recipe to turn your summer days sweeter, more refreshing, and wonderfully “chill”.
Separate and wash rose petals thoroughly to remove any dirt. To wash, gently rinse the petals in a bowl of cold water to remove dust and bugs, then pat them dry gently with a paper towel.
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Step 2: Make Sugar Syrup
Add sugar and 2 cups of water to a saucepan and place it on medium heat. Bring the mix to a boil. Let the sugar dissolve fully before moving to the next step.
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Step 3: Add the rose petals
Add the washed rose petals to the boiling sugar syrup. Add beetroot puree if using, for a deeper colour. Simmer on medium heat for 5-10 minutes, until the petals lose colour and the syrup turns slightly sticky, with 1-thread consistency. Don’t overcook as the syrup thickens while cooling down.
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Step 4: Finish and cool
Switch off the heat. Add lemon juice and rose essence; add the essence after slight cooling (not boiling hot) to preserve aroma. Let the mixture cool completely. Cover it and let it rest for 2-3 hours or overnight to allow the flavours to infuse.
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Step 5: Storing the syrup
Strain the syrup, discarding the petals, and store in a clean, airtight glass bottle in the refrigerator.
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Step 6: Using the syrup
Rose water and rose milk are common beverages made from the rose sharbat. For rose sharbat water, mix 3-4 tbsp of rose syrup with chilled water, a squeeze of lemon, and some basil seeds. For rose milk, stir 3-4 tbsp of syrup into 1 cup of cold milk. You can top it with soaked basil seeds, chopped almonds, or pistachios for extra texture.
Step 1
Step 1: Prepare the petals
10 Minutes
Step 2
Step 2: Make Sugar Syrup
8-10 minutes
Step 3
Step 3: Add the rose petals
10 Minutes
Step 4
Step 4: Finish and cool
2 minutes + resting
Step 5
Step 5: Storing the syrup
5 Minutes
Step 6
Step 6: Using the syrup
2-3 minutes
FAQs
Rose sharbat is a concentrated syrup made from rose petals, sugar, and water, often flavoured with rose essence. It’s diluted with water or milk to make refreshing summer drinks.
Rose sharbat offers mild cooling and digestive benefits, especially when made with real petals. However, its high sugar content means it should be consumed in moderation.
To make rose milk, mix 3–4 tablespoons of rose sharbat with 1 cup of chilled milk. Stir well and optionally add soaked basil seeds or nuts for texture.
Rose sharbat is typically mixed with cold water or milk and served chilled. You can add ice, lemon juice, or basil seeds to enhance flavour and refreshment.
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