Watermelon juice with rose syrup is a refreshing chilled drink in summer. When infused with rose syrup, natural watermelon juice gives a Thanda-Thanda cool beverage. So if you ask me which drink is best for summer – my vote goes to the watermelon juice.
Undoubtedly, mango is the king of fruits, but Watermelon is the king of watery fruits. Those fruits having Watermelon are rich in water content and offer a long list of healthy benefits.
Therefore, before sharing the easiest summer drink recipe, let’s discuss the obvious stuff.
TLDR; To make it feel a lot cooler in the scorching heat of summer and give the taste of Sharbat instead of juice.
Watermelon juice having rose syrup in it is altogether known as Sharbat. Now sharbat is a Persian word converted to shorbot, serbet or sherbet.
Here comes the exciting part. Sharbat is immensely popular worldwide, including in the Asian regions.
The standard definition of sharbat is syrup made using fruits & flowers. This syrup is further diluted using water, milk or soda & usually served chilled. A typical sharbat is non-alcoholic, which is why children love sharbat.
Okay, now back to the watermelon juice.
The rose syrup is integrated with the tarbooz juice to add sweetness & flavour. The significance of watermelon juice & rose syrup is enormous in the month of Ramadan in the Muslim community. Another reason is rose being the most common sharbat flavour.
Above all, the flavour & aroma of rose is the main reason behind infusing it into watermelon juice.
Of course, you can skip the sugar syrup if wanted. Doing it won’t make a massive difference in the colour & texture of this juice. But it will taste a little less sweet, but the rose syrup is a lot sweeter and will make up for the sweetness.
Now, if you prefer mildly sweet watermelon sharbat, go ahead – skip the sugar syrup.
However, if you use Rooh Afza instead of rose syrup, you will need the sugar syrup because Rooh Afza is not that sweet.
For those who like a little more sweetness, add sugar syrup. Either way, your watermelon juice is going to rock! Try it today.
Popularly known as chasni, the sugar syrup here is not a thick one. Indian sweets like rasagulla, gulab jamun or jalebi require thick sugar chasni. There’s a reason why sugar syrup is dense in these sweets. The juice here doesn’t need a thick chasni.
Just boil the sugar till it melts. Simmer for a couple of minutes & put off the flame. Your sugar syrup is ready. If you keep on cooking, the syrup will become thick.
One more thing, avoid adding hot sugar syrup. Allow it to cool down completely. To speed up the cooling process, empty the syrup into another vessel. The serving plate is ideal because it is flat & shallow.
Follow these tips & share them with others. Now we move on to the ingredient list and then the making process.