Drinks
Pomegranate and Rosewater Sharbat
Ingredients
- - 500 ml (2 cups) pomegranate juice
- - 100 g (1/2 cup) sugar
- - 2 tbsp rosewater
- - 1 tbsp lemon juice
- - 750 ml (3 cups) cold water, to serve
- - ice, to serve
- - fresh mint leaves, to garnish
Method
- Combine the pomegranate juice and sugar in a small saucepan and warm gently over low heat, stirring until the sugar fully dissolves.
- Remove from heat and stir in the rosewater and lemon juice.
- Let the syrup cool completely, then refrigerate for at least 1 hour.
- To serve, pour a generous splash of the chilled syrup into each glass and top up with cold water and ice to taste.
- Garnish with fresh mint leaves.
Native Name: Sharbat-e Anar
Cultural Background: Sharbat, a chilled fruit-and-flower syrup diluted with water, is among the oldest known Persian drink traditions,
prized for cooling the body during hot summers long before ice was widely available, using whatever fruit syrup
or petals a household had preserved. Pomegranate, one of the region's signature fruits, made a naturally vivid
and refreshing base.
Tips:
– Make the syrup in a larger batch and keep it on hand to mix up individual glasses as needed.
– Adjust the ratio of syrup to water to suit your preferred sweetness and strength.
Variations:
– Use orange blossom water instead of rosewater for a different floral note.
– Add a few crushed pomegranate seeds to each glass for texture.
Storage: The syrup (before diluting) keeps refrigerated in a sealed bottle for up to 2 weeks.
Reheating: Serve cold; no reheating required.
Nutrition: Per serving (diluted): approx. 95 kcal, 0.5 g protein, 23 g carbohydrate, 0 g fat, 0 g fibre.
FAQs:
Q: Can I use fresh pomegranate juice instead of bottled?
A: Yes, freshly squeezed and strained pomegranate juice works very well and gives an especially bright flavour.
Q: Can this be made less sweet?
A: Yes, simply reduce the sugar to taste when making the syrup.