Sharbat is a sweet drink popular in India and Pakistan, made with Rooh Afza syrup, cardamom seeds, nuts, and milk. It is often served over ice and is a popular choice during hot summers. The drink can be made with varying herbs and flowers for different flavors. It was once the preferred drink until Coca-Cola was introduced. Sharbat is still served in restaurants and can be made with alcohol. The drink may have originated from the Turks and Persians.
Sharbat is generally considered to be a sweet-tasting and pleasant-smelling drink that usually comprises Rooh Afza syrup, cardamom seeds, pistachios, cashews, and almonds. It is often diluted with water, milk or evaporated milk and served over ice. The drink is popular in India and Pakistan and most people drink it during the extreme hot summers to avoid dehydration. Rooh Afza syrup, which is responsible for the pink color of the sharbat, is typically made from various herbs, watermelon extract, coriander seeds, and rose petals. People who don’t live in India may be able to buy it in Pakistani or Indian grocery stores if they can’t find it in a local grocery store.
Until the 1950s, sharbat was generally regarded as the sweet drink of choice in both India and Pakistan. When Coca-Cola was released, many people started choosing it instead. Shark, however, is still widely eaten and is occasionally served in restaurants, sometimes as a syrup to be poured over various desserts. There are several ways to do this, some of which include adding alcohol. Varying the herbs and flowers used to make the drink can give it a different flavor and scent.
A common method of preparing shark is to grind one teaspoon (5 mL) of cardamom seeds in a mortar and pestle. One and a half cups (360 mL) of Rooh Afza syrup and eight cups (1920 mL) of granulated sugar are then dissolved in one gallon (4 litres) of whole milk. Nuts, such as almonds, cashews and pistachios, are finely chopped and mixed with the milk, together with cardamom seed powder and two teaspoons (10 mL) of vanilla extract. Some people taste the drink at this point and add more Rooh Afza syrup or sugar if the concoction doesn’t taste sweet enough. The sharbat is usually refrigerated overnight and eaten the next day.
Although shark is usually thought to be a drink that originated in India, the Turks and Persians may have taken it away when they invaded the area centuries ago. Some people use the old-fashioned method of making the drink. The essence of the flowers was added to corn syrup, which was usually made by boiling sugar cane juice. Now that corn syrup is usually available at most grocery stores, it doesn’t have to be made from scratch. When making sharbat, corn syrup is still occasionally used.
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