Laal Sharbat or Red Rose Syrup, a traditional beverage popular during Ramadan, is a refreshing drink that provides relief from the heat while breaking the fast. Its vibrant red color and sweet, tangy taste make it a beloved choice for iftar gatherings. This homemade recipe offers a simple way to prepare this delightful drink and enjoy its invigorating flavors.
Here’s the recipe for the most famous and refreshing Laal Sharbat;
Directions:
- In mortal & pestle, add tragacanth gum, crush coarsely & take out in a bowl.
- Add water and soak for 10-15 minutes.
- In a saucepan, add soaked tragacanth and water. Mix well and bring it to a boil. Cook on low flame for 2-3 minutes then strain & discard the gum & set aside the strained liquid for later use.
- In a saucepan, add soaked sandals, dried rose petals, and water. Mix well and bring it to a boil and cook for 2-3 minutes then strain well & set aside.
- In the wok, add sugar, and water, mix well, and cook & stir until sugar dissolved (approx. 6-8 minutes).
- Now add strained tragacanth gum water and mix well.
- Add strained rose+sandal water, and citric acid and mix well.
- If there is any scum on the surface end spoon it off.
- In water, add red food color and mix well.
- Add dissolve food color, mix well, and cook on low flame for 8-10 minutes & keep mixing in between.
- Add kewra water, rooh afzah essence, mix well, and cook for 2-3 minutes.
- Let it cool down.
- Can be stored in the refrigerator for up to 2 months (yields approx.2 litre).
- In a jug, add water, laal sharbat, and mix well.
- In a serving glass, add ice cubes, lemon slices and prepared laal sharbart & serve!