II Gulab Sharbat (Rose Sherbet) II


  • 11/2 cup freshly picked rose petals
  • 3/4 cup boiling water
  • 1/4th tsp. cardamom seeds
  • 3/4th cup sugar
  • 1/4th cup strained fresh lemon juice
  • 2/3rd cup pomegranate juice
  • 5 cups cold water


  • Crush the rose petals with mortar and pestle and place them in a large bowl. Add the boiling water, then pour the mixture to a metal container and add cardamom seeds. Set aside for 8 hours or overnight.
  • Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
  • Add the sugar, and float the bowl over a hot water filled sink until the sugar dissolves.
  • Remove from the hot water and filter it again. Cool it to room temperature.
  • Combine all the ingredients in a pitcher and stir well.
  • Serve in a glass half filled with crushed ice.