Gulab Ka Sharbat (Rose Cordial) Recipe

Glass of rose petal syrup, with spoon and petals on a plate
William Reavell / Getty Images
  • 20 mins
  • Prep: 20 mins,
  • Cook: 0 mins
  • Yield: 2 servings

Not only do rose petals taste great, they also 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 but you can dilute the drink if you like it a bit less sweet.

What You'll Need

  • 2 cups rose petals (washed well and patted dry on a paper towel)
  • 1 cup sugar
  • 1/2 teaspoon cardamom (powder)
  • 2 medium lemons (juiced, strained)
  • Optional: 1 cup pomegranate juice

How to Make It

  1. 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.
  2. In the morning, strain through a very fine sieve.
  3. Add the sugar and stir until dissolved - do not heat.
  4. When the sugar is dissolved, add the lemon and pomegranate juices and mix well. The syrup is ready now and can be stored in the fridge for 3 to 4 days.
  1. To serve, pour some syrup into a tall glass, mix with chilled water to taste and add crushed ice.