Buransh Sharbat
Veg
Vegan
Rhododendron flower juice — the brilliant red flowers of the buransh (Rhododendron arboreum), which blanket the Garhwal and Kumaon Himalaya in March and April, collected and pressed for their tart, cranberry-like juice. The juice is sweetened lightly with sugar and served chilled as a seasonal health drink. Rich in antioxidants and vitamin C, buransh sharbat is a distinctly Uttarakhandi beverage available only during the spring flowering season.
Cuisines
Himachali
Kumaoni
Garhwali
Best for
Lunch
Snacks
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 1 cup | buransh (rhododendron) petals |
| 1 cup | sugar |
| 2 cups | water |
| 1 teaspoon | lemon juice |
| 1 pinch | black salt |
Instructions
- 1 Rinse the buransh petals thoroughly under cold water to remove any dirt or impurities.
- 2 In a saucepan, combine the sugar and water, and bring to a boil over medium heat, stirring until the sugar dissolves completely.
- 3 Add the buransh petals to the boiling sugar syrup, reduce the heat to low, and let it simmer for about 10-15 minutes until the petals lose their color and the syrup turns a deep red.
- 4 Remove the saucepan from heat and allow the mixture to cool to room temperature.
- 5 Strain the syrup through a fine mesh sieve or cheesecloth into a clean container, discarding the petals.
- 6 Add lemon juice and a pinch of black salt to the strained syrup, stirring well to combine.
- 7 To serve, mix 2-3 tablespoons of the buransh syrup with a glass of chilled water or soda, adjusting to taste.
- 8 Stir well and serve immediately, optionally garnished with a slice of lemon or mint leaves.
Tips
For a more intense flavor, let the petals steep in the syrup overnight before straining.