Hibiscus Sharbath

By Subhashni Venkatesh  |  3rd May 2017  |  
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  • Photo of Hibiscus Sharbath by Subhashni Venkatesh at BetterButter
Hibiscus Sharbathby Subhashni Venkatesh
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About Hibiscus Sharbath Recipe

An ideal drink to beat the summer heat is this Hibiscus Sharbath along with the goodness of Amla, ginger, lime, honey and mint.

Hibiscus Sharbath is delicious and authentic dish. Hibiscus Sharbath by Subhashni Venkatesh is a great option when you want something interesting to eat at home. Restaurant style Hibiscus Sharbath is liked by most people . The preparation time of this recipe is 15 minutes and it takes 30 minutes to cook it properly. Hibiscus Sharbath is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Hibiscus Sharbath. Hibiscus Sharbath is an amazing dish which is perfectly appropriate for any occasion. Hibiscus Sharbath is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Hibiscus Sharbath at your home.

Hibiscus Sharbath

Ingredients to make Hibiscus Sharbath

  • Hibiscus petals from 25 flowers
  • mint leaves hand full
  • ginger 25 gms
  • amla 2
  • honey 2 table spoons
  • Brown sugar 200 gms
  • Black salt a pinch
  • lemon juice 2 tbsp

How to make Hibiscus Sharbath

  1. Wash the petals. Boil them in 2 litres of water till the water becomes 500 ml.
  2. Now filter the boiled water squeezing the petals well.
  3. Add brown sugar to the hibiscus water and again boil well till the stuff reaches syrup consistency.
  4. Allow it to cool down and store in a bottle in the refrigerator.
  5. Whenever needed in a blender add some, mint leaves, amlas, honey, ginger, a pinch of salt and the lemon juice with cold water and pulse well till froth comes.
  6. Filter the blended water and add 3 table spoons of Hibiscus syrup into it and mix well.
  7. Enjoy the most refreshing drink.

My Tip:

For good colour, I also added 2 table spoons of grated beet root while the hibiscus boils in water. I don't add any artificial colour or preservative.

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