Narenj Bashah Recipe

Juice and Zest

If not using pre-juiced oranges, roll 4 medium oranges on the counter to loosen juices and cut in half. Juice until you have 2 cups of fresh orange juice. Add 2 tablespoons fresh lemon juice and 1 teaspoon orange zest to the orange juice. Strain through a fine mesh sieve into a pitcher to remove pulp and seeds for a smooth mocktail base.

Honey Syrup

If you don't have honey syrup ready, combine 3 tablespoons honey with 3 tablespoons warm water and stir until fully dissolved to make 1:1 honey syrup. Add 3 tablespoons of the orange blossom honey syrup to the strained citrus base.

Add 1 teaspoon rosewater and a pinch of ground cardamom to the citrus-honey mixture. Stir thoroughly and taste; the rosewater should be a subtle floral note, not overpowering. Adjust honey syrup (±1 tablespoon) or rosewater (±1/4 tsp) to balance sweetness and aroma.

Fill a large serving pitcher or individual glasses with ice (about 1 cup of ice per 2 cups liquid for pitcher assembly). Pour the citrus-rose-cardamom mixture over the ice, leaving space at the top for sparkling water.

Top the pitcher or each glass with 1 cup club soda (for pitcher scale: gently pour 1 cup soda per 2 cups citrus base) to add effervescence. Stir gently 2–3 times to combine without flattening the bubbles.

Taste and adjust: if too tart, add up to 1 additional tablespoon honey syrup; if too sweet, add a teaspoon more lemon juice or a splash of sparkling water.

Pour into chilled glasses if using a pitcher. Garnish each glass with a thin orange slice and a fresh mint sprig. Optionally, lightly bruise the mint between your palms before placing it in the glass to release aroma.

Serve immediately so the sparkling water remains fizzy. For a pre-batched party option, keep the citrus-rose-honey base chilled separately and add sparkling water and ice just before serving.