A refreshing Persian lemonade, made with fresh lemon juice, sugar, and fragrant rosewater, served chilled over ice for the perfect summer drink.
Sharbat-e Limoo (شربت لیمو) is a traditional Persian lemon syrup drink that has been enjoyed in Iran for centuries, especially during hot summer days and Ramadan. The word "Sharbat" comes from the Arabic "Sharba" (to drink), and these flavored syrups have long been a refreshing staple in Persian and Middle Eastern cuisine.
Unlike Western lemonade, Sharbat-e Limoo is often infused with rosewater, adding a subtle floral note that enhances its citrusy freshness. It is traditionally served chilled with ice, sometimes mixed with sparkling water or basil seeds (tokhmeh sharbat) for an extra cooling effect.
Ingredients
For the Syrup (Sharbat):
1 cup fresh lemon juice (about 4-5 lemons)
1 cup sugar
2 cups water
1 tbsp rosewater (optional, for a floral aroma)
½ tsp lemon zest (for extra citrus flavor)
For Serving:
4-6 cups cold water (or sparkling water for a fizzy version)
Ice cubes
1 tbsp basil seeds (tokhmeh sharbat), soaked in water (optional)
Fresh mint leaves or lemon slices for garnish
Directions
Prepare the Syrup (Sharbat Base):
In a saucepan, combine sugar and water over medium heat, stirring until the sugar dissolves (about 5 minutes). Remove from heat and let cool slightly.
Add Lemon & Rosewater:
Stir in fresh lemon juice, lemon zest, and rosewater. Let the mixture cool to room temperature, then refrigerate for 30 minutes to intensify the flavors.
Serve & Enjoy:
Fill glasses with ice cubes and soaked basil seeds (if using). Pour 3-4 tbsp of lemon syrup into each glass, then add cold water or sparkling water. Stir well and garnish with mint leaves or lemon slices.
Recipe Note
Tips & Variations
For a fizzy version, mix with sparkling water instead of still water.
For a tangier taste, increase the lemon juice or reduce sugar.
For a more traditional touch, add soaked basil seeds (tokhmeh sharbat).
For an herbal twist, infuse the syrup with mint or saffron.
