Rasveda Rose Sharbat
Edition · Pushkar

Rose Sharbat

The afternoon your dadi spent in a rose garden — bottled cold.

Pushkar petals, sun-cured for sixty days into gulkand, cold-pressed with a whisper of green cardamom.

₹ 320₹ 360· incl. of all taxes
Size
1

● In stock · ships in 24 hrs

  • / 01Pushkar rose petals (sun-cured 60 days)
  • / 02Raw cane sugar
  • / 03Green cardamom
  • / 04Lime
  • / 05Filtered water

  • Rose Spritz

    1 part Rose Sharbat · 3 parts cold soda · ice · a squeeze of lime · a single rose petal.

  • Rose Falooda

    60 ml Rose · 200 ml chilled milk · cooked vermicelli · soaked basil seeds · a scoop of kulfi · pistachio dust.

  • Rose Lassi

    1 part Rose · 2 parts thick yogurt · ice · cardamom · a few rose petals to finish.

Refrigerate after opening. Best within 30 days. Unopened: 9 months from press date.

Ships pan-India in 3–5 working days. Free shipping on orders over ₹999.

The story

How it’s made.

Petals come from a 14-grower co-op outside Pushkar — picked at dawn while the dew is still on them. We sun-cure them with raw cane sugar for sixty days, until they turn into a dark, perfumed gulkand the way our great-grandmothers made it.

We then cold-press the gulkand with a whisper of green cardamom and a single squeeze of lime. The result is a sharbat that tastes the way an Awadhi rose garden smells in early summer — heavy, slow, alive.

Drink it on ice, stretch it with cold milk for a falooda, or pour it long with soda for a non-alcoholic spritz that holds up next to anything.

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