Healthy Recipes

5 Refreshing Sharbat Recipes for Iftar

5 Refreshing Sharbat Recipes for Iftar 1

After a long day of fasting, our body gets dehydrated and the sugar level gets low. Our metabolism rate lowers which is not healthy. Craving is right on point during Ramzan and you always wish to shed off those extra pounds but it becomes impossible after having our desi cuisine iftar. However, it is necessary to replenish all those lost mineral at iftar. How about adding some fresh, refreshing juices and sharbats to your iftari this Ramadan?

Boost your energy level and increase your metabolism rate with these super delicious and refreshing drinks.

1. Nauratan Sharbat


What can be healthier than milk after a long day of fasting? It fulfills your requirement for calcium. Almonds and pistachios are a good source of energy and contain vitamins that freshen up your skin.


  • Basil seeds (tukh malinga) 1 tbsp. soaked in water
  • Milk                                            1 kg
  • Red and green jelly ½ packet dissolved, boiled in ½ cup water
  • Condensed Milk 1 cup
  • Evaporated Milk ½ cup
  • Almonds chopped/ sliced 3 tbsp.
  • Pistachios                                3 tbsp.
  • Saffron                                 ¼ tsp.
  • Cream                               ½ cup
  • Colored vermicelli ½ cup (boiled)
  • Arq-e-Gulab                                1 tbsp.


  1. Blend ice, cream, condensed milk evaporated milk for 30 seconds.
  2. Mix with milk and add pistachios and almonds. You can boil the almonds and pistachios in milk for greater taste and leave it to cool for later to mix.
  3. Cut the jelly into cube.
  4. Add the jelly and the vermicelli into mixture and serve cold.

2. Pineapple Sharbat


It is nearly impossible to say no to pineapples. We keep on thinking of ways to use it in our meals. Well, now is the time to start stacking it in your fridges. It is refreshing and light. It gives you an energy boost that no energy drink can.


  • Pineapple                2 cups (canned)
  • Water                          1 cup
  • Sugar                         2 cups
  • Lemon juice 4 tbsp.
  • Yellow food color 1 pinch (optional)


  1. Heat up the water and add sugar. Leave it on low flame till the sugar dissolves completely.
  2. Add pineapples, lemon juice and food color to the water and boil till the water reaches its boiling point.
  3. Turn off the stove and let it cool.
  4. Blend the mixture and serve cold whenever required.

3. Angoor Sharbat (Grapes)


Grapes are soon going to be in the markets. There are many types, so go for whichever ones you like. We don’t usually consume enough fruits during Ramzan so why not make a sharbat instead to fulfill our body’s requirement?


  • Orange zest                      3 x ½ tsp.
  • Cardamom seeds (ilaichi) ¼ tsp.
  • Cloves                        4 (long)
  • Cinnamon                         1 piece
  • Honey                          ¼ cups
  • Water                          2 cups
  • Grape Juice           6 cups


  1. Wrap orange zest, cardamom seeds and cloves in a small cheesecloth.
  2. Add honey to the grape juice and bring it boil on moderate flame.
  3. Remove from flame and add the cheesecloth bag and cinnamon.
  4. Cover the pan.
  5. Remove the spice bag and cinnamon stick.
  6. Add water and mix it in.
  7. Serve cold!

4. Falsa Sharbat


Just the color is so attractive and unique. It is considered the best sharbat to cool down your body temperature so you can’t say no to this in such a hot weather.


  • Falsay 1 kg
  • Water 1 liter
  • Sugar 1 cups
  • Salt 1 tbsp.


  1. Blend all the ingredients.
  2. Separate the seeds.
  3. Garnish with mint leaves and serve!

5. Peach Sharbat


Peaches are finally back in the market. It’s juicier than any other fruit out there.  Diabetic patients can eat as many peaches as they like. While making sharbat, you can replace the sugar with honey and make it completely healthy.


  • Peach                        1 kg
  • Sugar 1 kg
  • Yellow food color as per need
  • Citric acid (tatri) ¼ tsp.


  1. Blend peach in a blender. Don’t forget to remove the seed.
  2. Strain it with the help of a sieve.
  3. Add the blend, sugar and the color to a pan and leave it to heat up on a low flame.
  4. As soon as it thickens, add citric acid (tatri) to it.

Mix equal ratio of water and the sharbat in a glass

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