Gulab Sharbat Recipe
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Gulab Sharbat Recipe

Precautions:
You can add other flavours like Anar(Pomegranate) Juice etc as per your taste and preference or can even remove coriander, mint leaves, or tulsi leaves.

Ingredients for Rose Sharbat

  • Rose Petals - around 30 roses.
  • Beetroot - 1
  • Tulsi Leaves- -20-25 leaves.
  • Mint Leaves- -2-25 leaves.
  • Coriander Leaves - 1 table spoon (chopped)
  • Small Cardamom - 5-6
  • Sugar  - 1 kg (5 cup)
  • Lemon  - 4

Method - How to make Rose Sharbat

Wash the rose petals two times with water and clean them. Filter the left over water with a filterer and place the petals on a clean cloth.

Boil 1 cup water, add put rose petals and the boiled water in the mixer and blend it

Now sieve this paste and collect the rose water in a separate container.

Wash, peel and cut the beetroot, tulsi leaves, mint leaves, coriander leaves. Mix and blend them well. Now add this mixture in a bowl filled with 1 cup water and boil it. Let it boil for 3-4 minutes on medium flame. Turn off the flame and let it cool. Now again sieve the mixture and take out the juice from it in a separate container.

Now boil 1 cup water and 600 gms sugar and keep for 1-2 minutes once the sugar gets dissolve. Turn off the flame and let the syrup cool down.

Now add cardamom to the left over sugar and make a paste of it.

Take out Lime Juice in a separate bowl.

Now add rose petal paste, beetroot paste, lime juice, sugar paste into the syrup. Now cover and leave the syrup for 4-5 hours, so that all the flavors gets mix into each other.

Concentrated Rose Sharbat is ready. Now put this sharbat in a glass bottle and store it in the refrigerator. Whenever you wish to drink this sharbat, just take a glass and put  2 table spoon of sharbat and cold water into it. Mix it well and add ice cubes into it.

This Gulab Sharbat can be stored for a month in the refrigerator.

Precautions:
You can add other flavours like Anar(Pomegranate) Juice etc as per your taste and preference or can even remove coriander, mint leaves, or tulsi leaves.