Today let’s try making Sharbat e Golem together – a Persian drink with a delicate aroma and a refreshing taste, made with rose water (suitable for consumption). A drink with ancient origins, usually served with plenty of ice. Just a few ingredients for a simple recipe… but one that will most likely surprise you.

The ingredients for Sharbat e Golem:

- approximately 800–100 ml of cold water

- 2 or 3 tablespoons of rose water (or an infusion of rose buds, left to cool to room temperature), 3 or 4 tablespoons of brown sugar, a pinch of saffron dissolved in a little lukewarm water, up to two tablespoons (some consider this spice an optional ingredient; we personally prefer the version that includes it)

It is quite common to add lemon or lime juice (without overdoing it, so as not to mask the delicate flavour of the rose water) and some fresh basil or mint (not as an infusion), to add an extra fresh and aromatic note.

Preparation takes just a few minutes (excluding the time needed to make the rose water, if homemade, or the rose bud infusion).

Start by dissolving the saffron. Take a jug large enough to hold the mixture and pour cold water into it; if you don’t have a measuring jug, you can use a breakfast cup (holding about 250ml). Add the rose water (or the infusion) and the sugar, and stir until the sugar has completely dissolved. At this stage, if you’ve chosen to use it, you can also add the saffron diluted in water.

Fill the glasses with plenty of ice; the citrus juice (just a splash) should only be added just before serving so as not to alter the flavour of the drink, as should the basil or mint, which you can use to decorate the glass before serve it to your guests in a glass, adding a few rose buds or petals for extra flavour.

In its country of origin, the drink is strictly non-alcoholic, but if you’d like to try an alcoholic version, we recommend adding gin.