Edition № 01
Rose Sharbat
Simple syrup base with rose water and natural rose flavour. The classic shaadi-evening sharbat, bottled.
From ₹ 250
Premium Sharbat · Est. 2026
A tradition,
refreshed.
Six sharbats from our Punjab kitchen — rose, mango, jeera, lemon, litchi, mix fruit. Made small-batch, bottled with care, finished the way our grandmothers finished a hot July afternoon.
- Flavors
- 6 editions
- Made in
- Punjab
- Ships
- Pan-India
- rose✦
- गुलाब✦
- mango✦
- आम✦
- jeera✦
- जीरा✦
- lemon✦
- नींबू✦
- litchi✦
- लीची✦
- mix fruit✦
- मिक्स फ्रूट✦
- tradition refreshed✦
- rose✦
- गुलाब✦
- mango✦
- आम✦
- jeera✦
- जीरा✦
- lemon✦
- नींबू✦
- litchi✦
- लीची✦
- mix fruit✦
- मिक्स फ्रूट✦
- tradition refreshed✦
- rose✦
- गुलाब✦
- mango✦
- आम✦
- jeera✦
- जीरा✦
- lemon✦
- नींबू✦
- litchi✦
- लीची✦
- mix fruit✦
- मिक्स फ्रूट✦
- 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
Simple syrup base with real mango pulp and natural mango flavour. The bottle that finishes first at every gathering.
From ₹ 299
Edition № 03
Jeera Sharbat
Simple syrup base with roasted jeera, soonth, black pepper, rock salt, black salt and natural jeera flavour. The actual jal-jeera spice mix in a bottle.
From ₹ 299
Edition № 04
Lemon Sharbat
Simple syrup base with lemon pulp and natural lemon flavour. The cleanest shikanji you'll have all summer.
From ₹ 250
Edition № 05
Litchi Sharbat
Simple syrup base with litchi pulp and natural litchi flavour. Lighter than the rose, brighter than the mix fruit.
From ₹ 299
Edition № 06
Mix Fruit Sharbat
Simple syrup base with mixed fruit pulp (mango, litchi, pomegranate, guava, kokum) and natural fruit flavours.
From ₹ 250
Edition № 01 · Punjab
Rose Sharbat
Edition № 01 · Rose · Punjab
Rose water and sugar — the way every dadi made it.
Simple syrup made fresh in our Punjab kitchen, rose water stirred in slow, finished with a measured pour of natural rose flavour. Pour over ice, or stretch with cold milk for a quick rose falooda.
- / 01Simple syrup base
- / 02Rose water
- / 03Natural rose flavour
- / 04No artificial colour
On the wall
Posters from the kirana shelf.
The art we paste in shops, mandis and milk-corner walls — loud, festive, honest. The same bottles you’ll find in our editorial shoots, just dressed for the street.
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
Small-batch made
Every bottle made fresh in our Punjab kitchen — no contract manufacturing, no third-party fillers, no shortcut syrups.
/ 02
Real pulp, real spice
Mango pulp, litchi pulp, real rose water, six-way jeera spice mix — what the label says is what's in the bottle.
/ 03
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 · Punjab
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
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.
Recipes built around each edition — from the 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 · Mix Fruit मिक्स फ्रूट
Rose Falooda, the long way
The full 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.