Sherbet concentrate (sharbat)
Brix: ~65–70 °Bx — a heavy syrup by design (planning figure - the product label is the final reference)
Energy: ~300 kcal / 100 ml (planning figure - the product label is the final reference)
How this figure was derived
- Read from
- ~300 kcal / 100 ml
- Energy density
- 300 kcal / 100 ml
- Basis
- Per 100 ml — a volume. Applying it to a weight would be wrong.
- Example, at 30 ml
- 300 kcal / 100 ml × 30 ml ÷ 100 = ≈ 90 kcal
A planning figure, not a laboratory analysis. It is here so a recipe can be reasoned about, not so it can be declared on a menu.
Shelf life: Refrigerate in a sanitised, dated, sealed container. Follow the product label; for house-made items, set and validate your own hold time. Cloudiness, yeasty smell, bubbles or mould: discard. No label: discard.
Storage: Refrigerated, sealed, labeled (product / made / discard).
- Celebration sharbat: dilute about 1:3 with cold water over ice
- Rose sharbat soda — sparkling water last, one gentle lift only
- The sweet base for regional alcohol-free drinks
Dissolve sugar into water at about 2:1 over gentle heat with a small squeeze of lemon juice to hold off crystallizing — never a hard boil. Off the heat, perfume with rose or blossom water (excess turns soapy) and tint lightly if the house style calls for it. Bottle hot into a sanitized, dated bottle.
Essentially liquid sugar (~300 kcal / 100 ml before dilution). WHO guidance keeps added sugar under 10% of daily energy, ideally 5% — the small traditional glass exists for a reason.