Gulab Ka Sharbat: Rose Cordial Recipe

Glass of rose petal syrup, with spoon and petals on a plate
William Reavell / Getty Images
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Steep overnight: 24 hrs
  • Servings: 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.


  • 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

Steps to Make It

  1. Coarsely crush the rose petals in a mortar and pestle and then put into a deep glass bowl.

  2. Pour 1 cup of boiling water over the paste and add the cardamom powder. Mix well, cover and allow to steep overnight.

  3. In the morning, strain through a very fine sieve.

  4. Add the sugar and stir until dissolved - do not heat.

  5. 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.

  6. To serve, pour some syrup into a tall glass, mix with chilled water to taste and add crushed ice.

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