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)

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 mocktails

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.

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