Sharbat is one of the oldest non-alcoholic drink admired by almost everyone. Although the origin of sharbat is Persia and many persian books from 11-12 century mention about sharbat, but sharbat was introduced in India by mughals during 16th century. The term comes from the Persian word sharbat, meaning a drink of sugar and water. This in turn came from shariba, "to drink". By the late Middle Ages, the Arabic word sharāb  had come to mean "alcoholic beverage" and the alternate form sharbāt and its Persian and Turkish variations, sharbat , and şerbet respectively, took on the meaning of a sweet non-alcoholic beverage

Different types of sharbat are availbale in market but rose sharbat or rose syrup is most adored. Roses are among the most fascinating flowers in the universe, best for their tempting aura, beauty and no doubt fragrance. And this drink prepared with roses come out super delish and mind refreshing. But when it comes to homemade everything in market is taken otherwise as now there is nothing we cannot make at home with better quality and better taste. And the best thing is purity and trust we have on ourselves rather than market's adulterated items. So what can be more relishing than a homemade rose syrup which we can make anytime and drink anytime as it can be stored for a good time.

Ingredients:

• Water 5 cups
• Sugar 5 cups
• Black salt a pinch
• Lemon 4 piece
• Green Cardamom 4 peice little crushed
• Rose petals 35
• Mint leaves 20-30
• Tulsi/Basil leaves 20-30
• Corriander leaves 1 cup chopped
• Amchur powder 1 teaspoon (optional)

Procedure:

1. Wash the rose petals thoroughly thrice or more times with water so that dirt and impurities gets removed.
2. Now put them in a large sieve to drain excess water. When the rose petals get dried then crush them with a mortar pestle or you can use hands if you do not have mortar pestle.
3. Clean the beetroot very well as it contains roots and dirt it can ruin the taste of rose syrup if dirt will remain with it. Now chop it into small pieces.
4. Clean and cut the green coriander too again keeping in mind to remove the dirt and bad leaves for the same reason as of beetroot.
5. Put a pan on the gas or stove or electric burner and pour 2 cups of water into it. When the water gets boiled, turn off the flame and put the rose petals into it dipping them completely in water.Now cover the pan and leave it aside for 5-6 hours/overnight so that water will absorb the rose essence properly.
6. While doing this, in a blender put the beetroot pieces, chopped coriander, mint leaves, tulsi (basil) leaves and one cup water. Blend them into a fine paste.
7. Transfer this paste in a pan and put on the burner. Stir it for 2-3 minutes so that raw taste of leaves and beetroot goes away. After doing saute for 2/3 minutes turn off the flame and put the paste to cool down completely.
8. Take 5 cups of sugar in a pan and put two cup of water and boil it so that sugar dissolves properly.
9. In the meantime take the green cardamom and make a powder of it with a mortar pestle or you can use one teaspoon cardamom powder too but in that case the smell goes off which is the main reason we are taking everything fresh and blending. Now put the cardamom powder in the sugar water solution we are preparing.
10. When the sugar dissolves turn off the flame and remove the pan form burner to cool it. Sieve it if you used mortar pestle for powdering cardamom as that must have left cardamom covering threads and seeds little uncrushed which can later convert into syrup mood ruiner.
11. After six hours strain the leaves and beetroot paste through a large sieve into a clean bowl and through the pup left.
12. Strain the rose petals through the sieve and in the same manner squeeze the rose petals in the same bowl and remove the rose petals.
13. Add this mixture to the sugar syrup we made. Mix everything very well.
14. Now cut the lemons and pour the juice into it after sieving. Mix it again very well.
15. Sieve the whole mixture for anything left and put this in a glass bottle.
16. Concentrated rose syrup or gulab sharbat is ready to store in the refrigerator. This can be stored for one month approximately.
17. For one serving take one tablespoon of syrup in a glass along with water add a pinch of black salt and 5-6 ice cubes as per needed.
18. You can also add amchur powder or anar/pomegranate juice etc to the syrup as per your taste.