Pour it,
or cook with it.

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.

Mango Sharbat muddled with mint and lime, stretched with cold soda — a non-alcoholic mojito with proper depth. Add white rum if you must.

Salted, spiced, savoury — Jeera Sharbat folded into thick chaas with mint, ginger and a final dust of black salt. The midday cure on a hot week.

Frozen coconut water raked into snow with a fork, crowned with lime zest. The simplest dessert in the kitchen — and the most honest.

Mix Fruit Sharbat steeped with sliced fresh fruit, sparkling wine and a long stick of cinnamon. Make it in the morning, drink it after lunch.