Rhubarb–rosewater sherbet

Rhubarb–rosewater sherbet

Sharbat-e reevas

By
From
Saraban
Makes
400 ml
Photographer
Mark Roper

Ingredients

Quantity Ingredient
500g rhubarb, roughly chopped
400g sugar
250ml water
1 lime, juiced
2 tablespoons rosewater
a few dried rose petals, (optional)

Method

  1. Combine the rhubarb and sugar in a large, heavy-based saucepan and leave to macerate for 1½ hours.
  2. Add the water and bring to a boil over a low heat, stirring until the sugar has dissolved. Increase the heat and simmer gently for 20 minutes. Strain through a piece of muslin or clean Chux, then return the strained juice to the pan and add the lime juice. Boil for 10–15 minutes until the syrup is thick.
  3. Remove from the heat and leave to cool. When cold, stir in the rosewater and rose petals, if using, and transfer to a sterilised bottle, then seal and store in a cool place. Keeps well.
  4. To serve as a refreshing drink, mix 1 part syrup with 3 parts chilled water or soda water. Top with ice and serve straight away.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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