Sip On These 6 Delicious Sharbat Recipes To Keep You Cool This Summer!

Sharbat is a popular drink in many countries, especially during the hot summer months. It is a refreshing beverage made with a combination of fruit, herbs, spices, and sweeteners, mixed with water or milk, and served chilled. Sharbat is often used as a cooling drink to quench thirst and beat the summer heat.

Sharbat can be made with a variety of ingredients, such as rose, mango, khus, bel, lemon, and mint, and can be served plain or with added garnishes like fresh fruit or herbs. They are a great alternative to sugary drinks or sodas, as they are made with natural ingredients and are often low in calories. Here are 6 different sharbat recipes you can try:

Rose Sharbat

Ingredients

1 cup rose syrup
4 cups water
Ice cubes
Fresh rose petals for garnish (optional)

Method

- In a pitcher, mix rose syrup and water in a 1:4 ratio. For example, if you use 1 cup of rose syrup, mix it with 4 cups of water.
- Stir well until the syrup is fully dissolved in the water.
- Add ice cubes to the pitcher and stir again.
- Pour the rose sharbat into glasses.
- If desired, garnish each glass with fresh rose petals for a beautiful presentation.
- Serve chilled and enjoy!

Aam Panna Sharbat

Ingredients

2 raw mangoes
1/2 cup sugar
1 tsp roasted cumin powder
1 tsp salt
1/2 tsp black pepper powder
1/4 cup mint leaves
4 cups water

Method

- Wash and pressure cook the raw mangoes with water until they are soft and fully cooked.
- Once the mangoes are cool, peel off the skin and remove the pulp.
- In a blender, add the mango pulp, sugar, roasted cumin powder, salt, black pepper powder, and mint leaves. Blend until smooth.
- Add 4 cups of water and blend again until the mixture is well combined.
- Strain the mixture using a strainer to remove any solids.
- Chill the Aam Panna Sharbat in the refrigerator for at least 30 minutes.
- Before serving, give it a good stir and pour it into glasses.
- Add ice cubes and mint leaves for garnish, if desired.
- Serve chilled and enjoy!

Khus Sharbat

Ingredients

1 cup khus syrup
4 cups water
1 tbsp lemon juice
1 tsp black salt
1/2 tsp roasted cumin powder
Ice cubes
Fresh mint leaves for garnish (optional)

Method

- In a pitcher, mix khus syrup, water, lemon juice, black salt, and roasted cumin powder.
- Stir well until all ingredients are fully combined.
- Add ice cubes to the pitcher and stir again.
- Pour the khus sharbat into glasses.
- If desired, garnish each glass with fresh mint leaves for a beautiful presentation.
- Serve chilled and enjoy!

Bel Sharbat

Ingredients

1 bel fruit
1/2 cup sugar
1 tsp black salt
1 tsp roasted cumin powder
4 cups water
Ice cubes
Fresh mint leaves for garnish (optional)

Method

- Cut the bel fruit in half and scoop out the pulp into a blender.
- Add sugar, black salt, roasted cumin powder, and 2 cups of water to the blender. Blend until smooth.
-Strain the mixture using a strainer to remove any solids.
-Add the remaining 2 cups of water to the strained mixture and stir well.
- Chill the Bel Sharbat in the refrigerator for at least 30 minutes.
- Before serving, give it a good stir and pour it into glasses.
- Add ice cubes and mint leaves for garnish, if desired.
- Serve chilled and enjoy!

Thandai Sharbat

Ingredients

1 cup milk
1/4 cup sugar
1 tbsp chopped almonds
1 tbsp chopped cashews
1 tbsp chopped pistachios
1 tbsp poppy seeds
1 tbsp fennel seeds
1 tbsp melon seeds
1/2 tsp cardamom powder
1/2 tsp rose water
Ice cubes
Fresh rose petals or mint leaves for garnish (optional)

Method

- Soak the almonds, cashews, pistachios, poppy seeds, fennel seeds, and melon seeds in water for 2-3 hours.
- Drain the soaked nuts and seeds and grind them to a fine paste using a mortar and pestle or a grinder.
- In a saucepan, heat milk and sugar over medium heat until the sugar dissolves completely.
- Add the ground nuts and seeds paste, cardamom powder, and rose water to the milk mixture.
- Stir well until all ingredients are fully combined and the mixture comes to a boil.
- Remove from heat and let it cool down to room temperature.
- Strain the mixture using a strainer to remove any solids.
- Chill the Thandai Sharbat in the refrigerator for at least 30 minutes.
- Before serving, give it a good stir and pour it into glasses.
- Add ice cubes and garnish with fresh rose petals or mint leaves, if desired.
- Serve chilled and enjoy!

Mint Lemonade Sharbat

Ingredients

1 cup freshly squeezed lemon juice
1 cup sugar
1 cup fresh mint leaves
5 cups water
Ice cubes

Method

- In a blender, blend the mint leaves with 1 cup of water until they are finely chopped.
- In a large saucepan, combine the blended mint leaves, sugar, and 4 cups of water.
- Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved completely.
- Remove from heat and let the mixture cool to room temperature.
- Strain the mixture using a fine mesh strainer to remove any solids.
- Add the freshly squeezed lemon juice to the strained mixture and stir well.
- Chill the Mint Lemonade Sharbat in the refrigerator for at least 30 minutes.
- Before serving, give it a good stir and pour it into glasses.
- Add ice cubes and garnish with a sprig of mint, if desired.
- Serve chilled and enjoy!