Mandarin Vetiver Sharbat Recipe

Prepare syrup

In a small saucepan combine 0.5 cups water and 0.75 cups granulated sugar. Warm over medium heat, stirring until sugar dissolves (about 2–3 minutes).

Add 1 cup freshly squeezed mandarin juice, 1.5 tablespoons chopped vetiver root (or 1.5 tbsp store-bought vetiver syrup if using), and 1 teaspoon lime zest to the pan. Bring to a gentle simmer and cook 3–4 minutes to marry flavors—do not boil vigorously to preserve citrus brightness.

Remove from heat and let steep for 15–20 minutes to extract vetiver aroma. If you used chopped root, strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container to remove solids. Cool syrup to room temperature, then refrigerate until cold (at least 30 minutes). This yields about 1 to 1.25 cups syrup.

Place 1 teaspoon basil seeds in 0.5 cup cold water and stir briefly so seeds don’t clump. Let soak 10–15 minutes until they swell and become gelatinous. Stir once or twice during soaking. Drain lightly before using, or spoon seeds directly in drinks with their soaking liquid for extra hydration.

Fill four tall glasses halfway with crushed ice (about 3 cups divided).

To each glass add 2 tablespoons fresh lime juice and 3–4 tablespoons (about 45–60 ml) of the chilled mandarin-vetiver syrup. Adjust syrup to sweetness preference (use less for a lighter drink).

Add about 1 tablespoon soaked basil seeds to each glass (or distribute evenly).

Top each glass with chilled soda water (about 1/2 cup per glass) and gently stir once to combine. Taste and add more syrup or lime if needed.

Garnish with a mandarin segment or wheel and one or two mint leaves. Serve immediately with a straw.