pakistanisharbatrosevegandrinkramadanno-cook

Rooh Afza Sharbat

Name: Rooh Afza Sharbat
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Pakistani
Ingredients: 120 ml Rooh Afza syrup; 500 ml chilled water; 10 ml rose water; 200 g ice cubes; 12 g basil seeds; 120 ml water for soaking basil seeds; 2 g dried rose petals

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.

10 min

2 servings

170 kcal

Pakistani

Ingredients

Sharbat base

120 mlRooh Afza syrup
500 mlchilled water
10 mlrose water
200 gice cubes

Basil seed garnish

12 gbasil seeds
120 mlwater for soaking basil seeds

Optional garnish

2 gdried rose petals

Instructions

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.
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.
3
Divide the soaked basil seeds between 2 serving glasses, then add the 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.

Nutrition per serving

170 kcal

Calories

Protein

42g

Carbs

Fat

Fiber

Notes

•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.

Background

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.

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