Rose Syrup Lemonade
Global • All Foods
How to Make Rose Syrup Lemonade (Traditional & Healthy Version)
Rose Syrup Lemonade, known locally as 'Gulab Sharbat Nimbu Pani,' is a beloved Indian beverage that brings together the floral sweetness of rose syrup and the tangy freshness of nimbu (lemon). This cooling drink is a summer staple across India, especially during the scorching months when hydration is key. The pink hue and delicate aroma make it a festive choice for gatherings, while its simple preparation ensures it can be enjoyed daily. Traditionally, rose syrup is prepared from desi gulab (Indian rose petals), which are valued for their soothing properties and subtle fragrance. This lemonade is not only a treat for the taste buds but also offers a visual delight, often served in tall glasses with ice cubes, mint (pudina) leaves, and lemon wedges. Whether at a Holi gathering, Iftar party during Ramzan, or a simple family lunch, Rose Syrup Lemonade is cherished for its ability to refresh and uplift. This healthy version emphasizes natural sweeteners and fresh ingredients, making it perfect for calorie-conscious individuals. The blend of rose and lemon is not only traditional but also offers a unique taste that stands out among Indian beverages. Its versatility allows regional twists—some add sabja (basil seeds) for texture and added cooling, while others infuse it with a hint of black salt (kala namak) for depth.
Ingredients(for 1 tall glass (approx. 250 ml))
- 3 tablespoons Rose syrup (gulab sharbat) (preferably homemade or low-sugar)
- 2 tablespoons Fresh lemon juice (nimbu ras) (from 1 large lemon)
- 400 ml Water (pani) (chilled or room temperature)
- 1 cup Ice cubes - optional
- 6-8 leaves Mint leaves (pudina) (fresh) - optional
- 1 teaspoon Sabja seeds (basil seeds) (soaked for 10 minutes) - optional
- 1/4 teaspoon Rock salt (kala namak) (optional, enhances flavor) - optional
- as needed Stevia or jaggery syrup (optional, for extra sweetness) - optional
- 2-4 slices Lemon slices (for garnish) - optional
Instructions
- 1
Soak sabja (basil) seeds in water for 10 minutes until they swell. Drain and set aside.
10 minutes
Use chilled water for soaking to speed up the process.
- 2
In a jug, add rose syrup, fresh lemon juice, and water. Stir well until the syrup dissolves completely.
2 minutes
Adjust the rose syrup quantity based on your sweetness preference.
- 3
Add soaked sabja seeds and kala namak. Mix thoroughly to combine all ingredients evenly.
1 minute
Kala namak adds a classic Indian twist and enhances the drink's flavor.
- 4
Drop in ice cubes and gently muddle a few mint leaves to release their aroma before adding them to the jug.
1 minute
Crushing mint leaves enhances their refreshing taste.
Why This Dish is Healthy
Choosing natural rose syrup and limiting processed sugars makes this Rose Syrup Lemonade a healthier alternative to packaged drinks. It hydrates the body, helps in detoxification, and provides essential vitamins. The addition of sabja seeds and mint boosts its nutritional profile, making it ideal for calorie watchers and those seeking traditional Indian refreshment without the guilt.
Rose Syrup Lemonade is low in fat and can be customized to reduce added sugars by using homemade rose syrup or natural sweeteners like stevia or jaggery. Lemons provide vitamin C, supporting immunity and skin health, while sabja seeds offer fiber and omega-3s, aiding digestion and hydration. Mint leaves are rich in antioxidants and add micronutrients. This beverage is naturally vegetarian and suitable for most diets.
Pro Tips
- 💡Use fresh nimbu for the best flavor and vitamin C boost.
- 💡Chill glasses before serving for a truly refreshing experience.
- 💡Homemade rose syrup enhances taste and allows control over sugar content.
Storage & Serving
Store prepared lemonade in the refrigerator for up to 24 hours. Keep sabja seeds and mint separate until serving to retain freshness. Always stir before pouring.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
