Rooh Afza Sharbat

Pakistani Rooh Afza syrup⏱ 10 min⚡ Vegan

Rooh Afza Sharbat is a bright, fragrant rose drink served ice-cold with soft, jelly-like basil seeds suspended in the glass. It is sweet, floral, refreshing, and especially satisfying on hot days or at iftar.

Nutrition · per serving

170kcal

0.5gProtein

42gCarbs

0.2gFat

1.8gFiber

2 servings

Ingredients

7 items

Sharbat base

Rooh Afza syrup120 ml

chilled water500 ml

rose water10 ml

ice cubes200 g

Basil seed garnish

basil seeds12 g

water for soaking basil seeds120 ml

Optional garnish

dried rose petals2 g

Tips

•For the best texture, do not soak the basil seeds much longer than 10 minutes or they can become overly thick in the drink.
•If your Rooh Afza is very concentrated, start with 100 ml syrup and adjust to taste.
•A few mint leaves can be added for a fresher variation, though the classic version is simply rosy, sweet, and chilled.
•Serve alongside iftar snacks, samosas, or pakoras for a traditional presentation.

Steps

1
Soak the basil seeds in the water for soaking basil seeds for 5 minutes, stirring once after 1 minute so they hydrate evenly and do not clump. They are ready when each seed develops a gelatinous outer layer.
12 g basil seeds120 ml water for soaking basil seeds
2
While the seeds soak, place the Rooh Afza syrup, chilled water, and rose water in a jug and stir well until the syrup is fully dissolved. Taste and add a splash more chilled water if you prefer a lighter drink.
120 ml Rooh Afza syrup500 ml chilled water10 ml rose water
3
Divide the soaked basil seeds between 2 serving glasses, then add the ice cubes.
12 g basil seeds200 g ice cubes
4
Pour the sharbat into the glasses, stirring gently as you pour so the basil seeds stay suspended. Garnish with dried rose petals if using, and serve immediately while very cold.
2 g dried rose petals

Origin & History

Rooh Afza Sharbat is a classic South Asian summer drink that became especially popular in Pakistan and North India for cooling relief during hot weather and Ramadan. The ruby-red herbal rose syrup, originally developed in the early 20th century, is commonly mixed with water or milk and often enhanced with soaked basil seeds for texture.

pakistani sharbat rose vegan drink ramadan no-cook

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Steps

Soak the basil seeds in the water for soaking basil seeds for 5 minutes, stirring once after 1 minute so they hydrate evenly and do not clump. They are ready when each seed develops a gelatinous outer layer.

12 g basil seeds120 ml water for soaking basil seeds

While the seeds soak, place the Rooh Afza syrup, chilled water, and rose water in a jug and stir well until the syrup is fully dissolved. Taste and add a splash more chilled water if you prefer a lighter drink.

120 ml Rooh Afza syrup500 ml chilled water10 ml rose water

Divide the soaked basil seeds between 2 serving glasses, then add the ice cubes.

12 g basil seeds200 g ice cubes

Pour the sharbat into the glasses, stirring gently as you pour so the basil seeds stay suspended. Garnish with dried rose petals if using, and serve immediately while very cold.

2 g dried rose petals

Origin & History