Edition № 01
Rose Sharbat
Pushkar petals, sun-cured for sixty days into gulkand, cold-pressed with a whisper of green cardamom.
From ₹ 180
Premium Sharbat · Est. 2026
A tradition,
refreshed.
Six sharbats and a coconut water from the kitchens of home — rose, mango, jeera, lemon, litchi, mix fruit. Pressed slow, bottled with care, finished the way our grandmothers finished a hot July afternoon.
Live · pressing batch№ 042· IST
- Flavors
- 7 editions
- Sourced
- Awadh & coast
- Ships
- Pan-India
- rose✦
- गुलाब✦
- mango✦
- आम✦
- jeera✦
- जीरा✦
- lemon✦
- नींबू✦
- litchi✦
- लीची✦
- mix fruit✦
- मिक्स फ्रूट✦
- coconut water✦
- नारियल पानी✦
- tradition refreshed✦
- rose✦
- गुलाब✦
- mango✦
- आम✦
- jeera✦
- जीरा✦
- lemon✦
- नींबू✦
- litchi✦
- लीची✦
- mix fruit✦
- मिक्स फ्रूट✦
- coconut water✦
- नारियल पानी✦
- tradition refreshed✦
- rose✦
- गुलाब✦
- mango✦
- आम✦
- jeera✦
- जीरा✦
- lemon✦
- नींबू✦
- litchi✦
- लीची✦
- mix fruit✦
- मिक्स फ्रूट✦
- coconut water✦
- नारियल पानी✦
- tradition refreshed✦
The Range · Six EditionsPick a flavor.
Pick a flavor.
Pick a memory.
Each edition is its own world — single-origin ingredients, simple sweeteners, and nothing you can't pronounce. Pour over ice, stretch with soda, or stir into a long evening.
Edition № 02
Mango Sharbat
Single-orchard Alphonso from Ratnagiri and Kesar from Junagadh, cold-pressed with a single saffron strand.
From ₹ 190
Edition № 03
Jeera Sharbat
Roasted Nagaur jeera, Sindh black salt, fresh mint, and the most savoury bottle in our line.
From ₹ 160
Edition № 04
Lemon Sharbat
Nagpur lemons cold-pressed the same day, finished with Sindh black salt and fresh mint.
From ₹ 160
Edition № 05
Litchi Sharbat
Muzaffarpur litchi at peak ripeness, picked at first light, cold-pressed before the day turns hot.
From ₹ 190
Edition № 06
Mix Fruit Sharbat
Grape, pomegranate, litchi, orange and a touch of green apple — blended cold so each fruit stays distinct.
From ₹ 180
Edition № 07
Coconut Water
Single-grove tender coconut, cold-bottled within 8 hours of harvest. No sugar added, no concentrate, ever.
From ₹ 120
Edition № 01 · Pushkar
Rose Sharbat
Edition № 01 · Rose · Pushkar
The afternoon your dadi spent in a rose garden — bottled cold.
Petals come from a 14-grower co-op outside Pushkar. We sun-cure them with raw cane for sixty days into gulkand, then press cold with a whisper of green cardamom. Nothing else — and nothing artificial.
- / 01Pushkar petals, hand-picked at dawn
- / 0260-day sun-cured gulkand
- / 03Single-origin raw cane sweetener
- / 04Recyclable cap, refill credit on every empty
The CampaignsOn screen,
On screen,
in the bottle.
Short, slow films starring people we admire — each holding a single edition. Cinematography by daylight; the bottle does the rest.
9:16 · 0:52Spring '26 · Rose
The Long Pour
starring Talent · 01
Why RasvedaSharbat,
Sharbat,
done properly.
Most sharbat brands cut corners we won't. Here is the quiet promise behind every bottle — held to it because anyone in our family will tell us if we drift.
/ 01
Slow-pressed
Each batch sits for 36 hours before bottling — the time it takes for an Awadhi rose to give up its scent.
/ 02
Single-origin
Saffron from one field in Pampore. Roses from one co-op in Pushkar. Mangoes from one orchard in Ratnagiri.
/ 03
Honest sugar
Raw cane or palm sugar — never high-fructose corn, never the white-bag stuff. You can taste it.
/ 04
Family recipes
Every flavor began in a kitchen — a grandmother, an aunt, a rare midnight cook. We changed nothing we didn't have to.
Voices · The community pourReal people,
Real people,
real pours.
Rose“First sip — and I am back in my nani's kitchen.”
Aisha · 26 · Lucknow
Mango“Mango with soda. That's my Sunday.”
Rohan · 31 · Mumbai
Jeera“Jeera with cold water and black salt. Saved my June.”
Meera · 24 · Bengaluru
Coconut Water“Coconut water after a run. The only refill I want.”
Kabir · 29 · Goa
Mix Fruit“Mix fruit with prosecco. I will not apologise.”
Tara · 28 · Delhi
Tag @rasveda in your pour — the best ones land here.
How to pour
Three ways to serve a sharbat.
Sharbat is forgiving. Stretch with soda for a spritz, with cold milk for a creamy afternoon, with water and salt for a long, salty kind of summer.
Edition · 01 · RoseRose Spritz
1 part Rose · 3 parts soda · ice · a squeeze of lime · a single rose petal.
Edition · 02 · MangoMango Lassi, Modern
1 part Mango · 1 part chilled buttermilk · cardamom · saffron strand.
Edition · 03 · JeeraJal Jeera, Cold
1 part Jeera · 4 parts cold water · extra mint · ice · long squeeze of lime.
The Kitchen Notebook · RecipesPour it,
Pour it,
or cook with it.
Heritage recipes built around each edition — from the Awadhi falooda our co-founder grew up on, to a jeera chaas you’ll make twice a week. New entries every fortnight.
Recipe № 01 · Rose गुलाबRecipe № 02 · Mango आमRecipe № 03 · Jeera जीराRecipe № 04 · Coconut Water नारियल पानीRecipe № 05 · Mix Fruit मिक्स फ्रूट
Rose Falooda, the long way
The full Awadhi falooda — set with hand-soaked basil seeds, layered over chilled milk, finished with a slow pour of Rose sharbat and a knob of kulfi. The kind of dessert that ends an evening on its own terms.
Prep 10 minTotal 25 minLevel EasyServes 2
What you’ll need
- / 0160 ml Rasveda Rose Sharbat
- / 02200 ml chilled full-cream milk
- / 032 tbsp cooked falooda sev (rice vermicelli)
- / 041 tbsp basil seeds, soaked 30 min in water
- / 051 small scoop kulfi or vanilla ice cream
- / 06Crushed pistachio + 4 rose petals to finish
Quietly noticed
“The closest a bottle has come to my grandmother's kitchen.”
“A sharbat that tastes like memory, not marketing.”
“Quiet, considered, and very good.”
10% off your first bottleSlow letters,
Slow letters,
once a month.
Recipes, founder notes, and a heads-up before each new edition drops. No spam, no tricks.