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Sharbat-e reevas (rhubarb-rosewater sherbet)

You'll need

500 gm rhubarb, roughly chopped 400 gm sugar Juice of 1 lime 2 tbsp rosewater To serve: soda water (optional) To serve: dried rose petals (optional)


  • 01
  • Combine the rhubarb and sugar in a large, heavy-based saucepan and macerate for 1½ hours.
  • 02
  • Add 1 cup (250ml) water and bring to the 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 until the syrup is thick (10-15 minutes). Remove from the heat and cool. Stir in the rosewater and rose petals, if using, and transfer to a sterilised bottle, then seal and store in a cool place. Syrup will keep for 3 months.
  • 03
  • To serve, mix 1 part syrup with 3 parts chilled water or soda water. Top with ice, garnish with rose petals, if using, and serve.
Note This recipe makes 400ml. Reproduced from Saraban ($79.95, hbk) by Greg and Lucy Malouf, published by Hardie Grant Books. Recipes have been reproduced here with minor Gourmet Traveller style changes.

This recipe is from the November 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 1 people
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At A Glance

  • Serves 1 people

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