Rose Syrup
Gulab Sharbat
A classic Indian rose sharbat concentrate built around the distillate of Rosa damascena from Uttar Pradesh's Kannauj rose belt, India's historic centre of attar and rose water. Sweet, floral and deeply aromatic, it is the heart of falooda, rose milk and the cooling summer drinks of the subcontinent. Stir a splash into chilled milk or soda, fold it through ice cream and kulfi, or lift cocktails and lattes with its unmistakable rose perfume.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Kannauj belt, Uttar Pradesh, India
- Historic damask-rose & attar country
- Sugar syrup with Rosa damascena distillate
- Concentrated cordial / sherbet base
- Colour and additives fully declared; label-compliant
- 12-18 months sealed; refrigerate after opening
Also known as · Rose Sherbet Concentrate · Gulab Sharbat · Rooh Afza-style Rose Squash
How to use it
Rose milk, rose lassi and chilled sherbets
Falooda and kulfi with vermicelli and basil seeds
Drizzled over ice cream and milk puddings
Rose lattes, mocktails and cocktails
Soaking syrup for cakes and Indian sweets
Questions
- Is gulab sharbat the same as rose syrup?
- Yes. Gulab sharbat is the Indian name for rose syrup, a sweet rose-flavoured concentrate of the same family as the well-known Rooh Afza-style sherbets.
- How do I serve it?
- Dilute roughly one part syrup to six or seven parts chilled milk or soda, adjusting to taste, then add ice. It is also the classic base for falooda and rose lassi.
- Does it contain real rose?
- Yes. It is built around the distillate of Rosa damascena, the true damask rose, which gives the syrup its authentic floral aroma.
