In ancient Persia, every palace had its own garden. These gardens used to produce herbs, spices, fruits and vegetables for the royal family in the palace. These gardens were under the supervision of doctors who knew the exact medical properties of the vegetables, herbs, spices, and fruits.


Ancient Persian doctors used to recommend what type of syrup, herb or SHARBAT, had to come with what type of food for the royal family. All of these medical considerations were for the safety and well-being of the royal family and the royal guests who used to visit Persia.


In the gardens of the Persian Palaces, spices and fruits for SHARBATS were grown under the supervision of pharmacist and doctors of the Palace. In the 11th century, Persian book of Zakhireh-Ye-Khwarazmshahi, Gorgani describes different types of Sharbats in Iran, including Ghooreh, Sekanjebin, and Beh-Limoo.


Although many of these recipes were secret, but gradually Sharbat opened its way to the Persian houses and became a popular sweet drink prepared from fruits or flower petals which used to be served chilled. It can be served in concentrate form and eaten with a spoon or diluted form with water to create the drink. Popular sharbats are made of one or more of the following: basil seeds, rose water, sandalwood, bael, gurhal (hibiscus), lemon, orange, mango, pineapple, falsa (Grewia asiatica), and chia seeds.


Persian Sharbat recipes later on have been transferred to various parts of the world from India, to Turkey, Bosnian, Arab countries, Afghanistan, Pakistan, and Bangladesh, and are popularly consumed by Muslims when breaking their daily fast during the month of Ramadan.

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Pomegranate Sharbats , juice and ice creams have become incredibly popular in Iran again.

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