Sharbat, drink from Iran: what it is and how it is eaten

Sharbat is a sweet, non-alcoholic drink made from fruit or flower petals, often chilled and diluted with water. Originating in Iran, it spread across the Middle East, South Asia, and North Africa, with many regional flavors like rose, tamarind, and orange blossom. Sharbat is especially popular during Ramadan and at weddings.

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Sharbat is often made with rose, tamarind, or orange blossom flavors
It originated in Iran and spread across the Middle East and South Asia
Sharbat is a traditional drink for breaking the fast during Ramadan
Algerian weddings feature a version called cherbet with orange blossom water
Sharbat can be served chilled, hot, or as a syrup

What is Sharbat?

Sharbat is a sweet beverage made by mixing fruit juices or flower petals with sugar and water. It can be served as a chilled drink or as a thick syrup eaten with a spoon. Common flavors include rose, orange blossom, tamarind, lemon, and various fruits such as mango and grape. Some versions use basil or chia seeds for texture. The drink is often fragrant and brightly colored, with a refreshing, sweet taste.

Where does Sharbat come from?

Sharbat is believed to have originated in Iran, where it was enjoyed as a fruit syrup cooled with snow as early as 400 BC. The drink spread through the Middle East and South Asia, becoming popular in the Ottoman Empire and Mughal India. Its name comes from Persian and Arabic words meaning 'to drink.' Over centuries, sharbat evolved into many regional varieties, often tied to local ingredients and customs.

How is Sharbat made?

To make sharbat, fruit juice or flower petals are combined with sugar and water, then chilled or diluted as desired. Some versions are concentrated syrups, while others are lighter drinks. Flavors can be enhanced with spices like cardamom, cloves, or cinnamon, and sometimes herbs or seeds are added. In Turkey, pastes and tablets were once made by boiling fruit and sugar, then letting the mixture set.

Bael Sherbat or Bael juice is a popular summer drink of North India. Also known as wood apple and stone apple, bael is the fruit grown on the tree commonly known as 'belpatr ka paid'. The Image is clicked in Bourbyas vil — Bael Sherbat or Bael juice is a popular summer drink of North India. Also known as wood apple and stone apple, bael is t. Photo: Deepti135, CC BY-SA 4.0, via Wikimedia Commons

How and when is Sharbat eaten?

Sharbat is usually served cold, especially in summer, but some versions are enjoyed hot in winter. It is a common refreshment in homes across Iran, Turkey, India, and North Africa. During Ramadan, it is a favored drink for breaking the fast. In Algeria, it is served at weddings, especially after the bride's hammam ritual. Sharbat can be offered to guests or paired with pastries.

Kinds of Sharbat

Sharbat comes in many regional forms. In Turkey, flavors like tamarind, rose, and sour cherry are common, and special types are made for weddings or engagements. In India, sharbat may be made from bael fruit, sandalwood, or vetiver. Algerian cherbet uses orange blossom water and cinnamon. In Indonesia, serbat blewah includes shredded cantaloupe. Each region adapts the drink to local tastes and ingredients.

What Sharbat means

Sharbat holds cultural and religious significance, especially among Muslims during Ramadan and at weddings. In Ottoman times, it was produced in palace kitchens and sold by specialized shops. In Algeria, it is a key part of wedding rituals. The drink's history is reflected in literature and poetry, and it remains a symbol of hospitality and celebration in many societies.

When Sharbat is on the table

Ramadan

Questions people ask about Sharbat

What is sharbat made of?

Sharbat is made from fruit juices or flower petals mixed with sugar and water. Common additions include rose water, orange blossom water, and sometimes spices or seeds.

Where does sharbat come from?

Sharbat originated in Iran and became popular throughout the Middle East, South Asia, and North Africa, with each region developing its own flavors and traditions.

When is sharbat usually served?

Sharbat is enjoyed as a refreshing drink on hot days, during festivals, and at special occasions like weddings. It is especially popular during Ramadan for breaking the fast.

Are there different types of sharbat?

Yes, sharbat comes in many varieties, such as rose, tamarind, orange blossom, bael fruit, and cantaloupe, with each region favoring different ingredients and flavors.

Is sharbat always served cold?

Sharbat is most often served cold, but in some regions and seasons, it can be served hot, especially versions made with spices in winter.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Sharbat (drink)", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Sharbat