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Saffron Sharbat Recipe

Made with saffron, sugar, water, rose water, and lime juice

Sharbat were introduced to India by Babar from Persia. They remained popular in North India.

Ingredients

Saffron Extract

1. Saffron strands: ¾ teaspoon

2. Water: 2 Tablespoons

Saffron Syrup

1. Water: 2½ Cups

2. Sugar: 4 Cups

3. Fresh Lime juice: ¼ Cup

5. Rose water: ½ cup

Method

Saffron Extract

1. Heat water in microwave or on stove top to near boil

2. Crush saffron strands between thumb and finger. Add crushed saffron to hot water. Let it rest about 15 minutes

Saffron Syrup

1. Add water, and sugar in a heavy bottom pan. Heat till all the sugar is dissolved. Let it come to a boil. Ideally, we like to reach 220 ºF.

2. Mix saffron extract, rose water, and lime juice. Add to the sugar syrup. Cook about 5 minutes.

Turn off heat and let it rest.

You may bottle it now.

Serving

Mix one part syrup to  3 parts of milk or water. Serve on Ice.