Sharbat-e Rivas (شربت ریواس) is a refreshing and tangy Persian drink, made with fresh rhubarb, sugar, and a hint of rosewater. This vibrant pink sharbat is enjoyed during hot summer days, offering a cooling effect and digestive benefits. The sweet and tart balance of this drink makes it a favorite in traditional Persian gatherings.
Sharbat-e Rivas has been enjoyed in Persian cuisine for centuries, particularly in cooler mountain regions of Iran, such as Khorasan and Kurdistan, where wild rhubarb (Rivas) grows naturally.
Historically, rhubarb was valued for its medicinal properties, believed to aid digestion, cool the body, and provide antioxidants. In ancient Persia, fruit-based sharbats were made as natural tonics, enjoyed by royalty and commoners alike to combat heat and refresh the senses.
Today, Sharbat-e Rivas remains a popular Persian summer drink, commonly served during Nowruz (Persian New Year), family gatherings, and festive occasions.
Ingredients
2 cups fresh rhubarb, chopped
1 ½ cups sugar
3 cups water
1 tbsp lemon juice (for balance and color preservation)
1 tbsp rosewater (optional, for floral aroma)
Directions
Cook the Rhubarb:
In a saucepan, combine rhubarb and water over medium heat. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the rhubarb softens completely.
Strain & Sweeten:
Strain the mixture through a fine sieve, pressing gently to extract all the juice. Return the liquid to the saucepan and add sugar and lemon juice. Stir and simmer for 5-10 minutes, until the syrup slightly thickens.
Add Rosewater & Cool:
Remove from heat and stir in rosewater (if using). Let the syrup cool to room temperature, then transfer to a glass bottle. Store in the refrigerator for up to a month.
Serve the Sharbat:
To Drink: Mix ¼ cup of syrup with 1 cup of cold water, add ice, and enjoy! For a Sparkling Version: Mix with sparkling water instead of still water. Garnish: Add mint leaves or thin rhubarb strips for a decorative touch.
