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Gulab Ka Sharbat


As a kid I used to love to eat rose petals! Not only do they taste good (I definitely thought so), they freshen the mouth. On a hot summer's day, a tall, frosty glass of Rose Sharbat can really cool you off. Another nice way to have it is in a glass of cold milk. Yummy! This recipe will make approximately 2 glasses of Sharbat - I like mine nice and sweet but you might want to dilute your's more and will therefore get more from this recipe.


  • 2 cups rose petals (washed well and patted dry on a paper towel)
  • 1 cup sugar
  • 1/2 tsp cardamom powder
  • Juice of 2 lemons (strained)
  • 1 cup pomergranate juice (optional)


  • Coarsely crush the rose petals in a mortar and pestle and then put into a deep glass bowl. Pour 1 cup of boiling water over the paste and add the cardamom powder. Mix well, cover and allow to steep overnight.
  • In the morning, strain through a very fine sieve.
  • Add the sugar and stir till dissolved - do not heat.
  • When the sugar is dissolved, add in the lemon and pomergranate juices and mix well. The syrup is ready now and can be stored in the fridge for 3-4 days.
  • To serve, pour some syrup into a tall glass, mix with chilled water to taste and add crushed ice.
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