Homemade Quick Lal Sharbat

Just in time for Ramadan, perfect quick and easy homemade lal Sharbat recipe. Its hard to believe that you made it yourself. #HappyCookingToYou #FoodFusion

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-Sugar 4 Cups

-Water 3 & ½ Cups

-Namak (Salt) ¼ tsp

-Tatri (Citric acid) ½ tsp

-Kewra essence ½ tsp

-Rooh afza essence 1 tsp

-Rose water 1 tbs

-Red food color 1-2 tsp or as required

-Ice cubes

-Tukhme balanga (Basil seeds) soaked for 10 minutes

-Chilled water 1 Cup

-Lal sharbat 4-5 tbs or to taste

-Lemon juice

-Lemon slices

-Ice cubes

-Doodh (Milk) 1 Cup

-Lal sharbat 3-4 tbs or to taste

-Dry nuts sliced


-Lal sharbat



-In a wok,add sugar & water,turn on the flame & let sugar melt on medium flame.

-Remove the scum,add salt,citric acid,mix well & continue cooking on medium flame until syrup is thick (6-8 minutes) & keep stirring in between.

-Lower the flame,add kewra essence,rooh afza essence,rose water,red food color,mix well & cook for 4-5 minutes.

-Let it cool completely.

-Can be stored for up to 2 months (yields 1 litre approx.).

-In a serving glass,add ice cubes,basil seeds,water,lal sharbat and stir.

-Add lemon juice,lemon slices & serve!

-In a serving glass,add ice cubes,milk,lal sharbat & stir.

-Add dry nuts & serve!

-Drizzle lal sharbat on kulfi & serve!


Recipe By: Kanwal Mohsin

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