Introduction
Buransh Sharbat is a striking pink-red summer drink made from the petals of Buransh (rhododendron) flowers, native to the Himalayan hills of Uttarakhand. Known for its cooling and cardio-protective properties, this sharbat is a wild-foraged delicacy that’s both medicinal and flavorful.
Sections and Recipe Details
1. Preparing Buransh Sharbat
Ingredients:
- 1 cup fresh Buransh petals (or dried, if available)
- ½ cup sugar (or jaggery powder)
- 1 tbsp lemon juice
- 3 cups water
- A pinch of black salt (optional)
Instructions:
Preparing the Extract:
- Rinse petals gently and soak them in warm water for 1–2 hours.
- Boil the petals in 2 cups of water until color is released and petals soften (10–15 mins).
- Strain the mixture and discard the petals.
Making the Sharbat:
- Add sugar and stir till it dissolves.
- Cool and mix in lemon juice and remaining water.
- Chill and serve with ice cubes.
3. Pro Tips for Perfect Buransh Sharbat
- Ensure fresh, chemical-free petals are used.
- Add mint or tulsi leaves for added herbal cooling.
- You can store the concentrate in the fridge for up to a week.
4. Serving Suggestions
- Serve as a midday refresher or welcome drink during summer.
- Pair with light pahadi snacks like jhangora fritters or madua cookies.
5. Variations of Buransh Sharbat
- Add soda or sparkling water for a fizzy version.
- Mix with cucumber juice for a detox twist.
6. Fun Fact
Buransh is the state flower of Uttarakhand and is used not only for drinks but also medicinal tonics to treat high blood pressure and boost heart health.
Source: https://www.todaystraveller.net/summer-recipes-marigold-tea-pilibhit-house/