Watermelon Sharbat Recipe
Make Watermelon Sharbat Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sharbat Base
Flavor & Garnish
Method
Sharbat Base
Prepare watermelon purée
Place the 4 cups cubed seedless watermelon into a blender. Add 1 cup cold water to help blending. Purée on high until completely smooth, about 30–45 seconds.
Strain the purée through a fine-mesh sieve or chinois into a large bowl or pitcher, using a spoon to press through pulp. Discard seeds and coarse pulp left in the sieve. You should have around 3 to 3 1/2 cups of juice.
While the juice is still slightly warm from blending, stir in 3 tablespoons granulated sugar and 1 teaspoon salt until dissolved. (If the watermelon is very sweet, start with 2 tablespoons sugar and adjust later.)
Add 2 tablespoons fresh lime juice and stir to combine. Taste and adjust sweetness or acidity: add more sugar or lime juice as preferred.
Flavor & Garnish
Lightly bruise the 8 mint leaves by clapping them between your palms or gently muddling in the bottom of a glass to release aroma. Add the mint to the pitcher or individual glasses.
If using, stir in 1 teaspoon rose water into the strained watermelon juice. Rose water is potent — add sparingly and taste.
Fill a serving pitcher or individual glasses with ice (about 2 cups total). Pour the adjusted watermelon sharbat over ice. Garnish with lime slices and an extra mint leaf per glass.
Serve immediately cold. If making ahead, keep the strained sharbat refrigerated up to 24 hours; add ice and mint right before serving to preserve freshness.