Sharbat (Şərbət) — Azerbaijani Fruit Syrup Summer Drink

• 500 mlpomegranate juice (100% juice) (Unsweetened)
• 180 ggranulated sugar (Adjust only by using the exact substitution notes below)
• 120 mlwater
• 30 mllemon juice (Freshly squeezed)
• 5 mlrose water (Optional but traditional in many households)
• 1200 mlcold still water (Chilled)
• 18 cubeice cubes (About 3 cubes per glass)
• 6lemon slices (Thin rounds)
• 1 bunchfresh mint (Small bunch, rinsed and dried)

Instructions

1. 1

   Make the syrup base by combining the pomegranate juice, sugar, and 120 ml water in a small saucepan. Stir over medium heat until the sugar fully dissolves and the liquid looks glossy, then bring it to a gentle simmer.

2. 2

   Simmer the mixture for 10 minutes, keeping the heat low enough that it bubbles softly rather than boiling hard. Skim any light foam from the surface, because it can dull the flavor and color of the finished şərbət.

3. 3

   Remove the pan from the heat and stir in the lemon juice and rose water. Let the syrup cool for 10 minutes in the pan, then transfer it to a glass jar to cool completely so it stays clear and pourable.

4. 4

   To assemble the drink, pour the cooled syrup into a pitcher and add 1200 ml chilled still water. Stir for 20 seconds, then taste and correct the balance by adding exactly 60 ml more cold water if you want it lighter.

5. 5

   Fill six glasses with 3 ice cubes each and add one lemon slice per glass. Pour the şərbət over the ice and finish with a few mint sprigs, then serve immediately while the aroma is bright and the drink stays cold.