Lemon Curd Sharbat/Sherbet with Rose Syrup | Lemon Curd Lemonade

Lemon Curd Sharbat

Glad to be back in my space, after a short break. Today I am going to share a special summer recipe – crisp, delicious and refreshing – Lemon Curd Sharbat/sherbet with rose syrup. You can make the lemon curd well ahead, and it stays good for more than one month. Once you have the lemon curd ready, you can whip this up in less than 5 minutes. If you/your kids are planning for lemonade stalls this summer, this is a great recipe for you all. :-)

I prepared a large quantity of lemon curd last month during the baking marathon. I did use the lemon curd as a spread for my bread, especially the rye flour one and then for of course for the lemon cheese Danish.  As my lemon curd is butter less and eggless, I was able to use it my other recipes too like salads, juices, etc. Among all of them, this Sharbat with rose syrup was a huge hit, and vaandu enjoyed it a lot, and that means I have to record it on my blog for sure. 

Lemon Curd Sharbat

As I mentioned in the intro, this a perfect recipe for lemonade stalls especially for kids. You can help them with lemon curd preparation at home and then on the stall, they can whip this up quickly, and this allows them to play with different flavors also. Instead of rose syrup, you can try black currant syrup or pomegranate syrup and prepare flavored lemonades and sherbets. Oh yeah, needless to say, this is perfect thirst quencher for summer parties and potlucks.

Lemon Curd Sharbat

Here is the super simple recipe,

Ingredients:

  • Lemon Curd – 4 tbsps
  • Water – 3 cups
  • Ice Cubes – as required
  • Rose Syrup – 1 tbsp
  • Sugar – as required

Prep – Work:

  • You can find the eggless butter less lemon curd recipe here. (so far, I have stored them for up to 40 days in refrigerator)

Steps:

  • In a wide bowl or measuring jar, add 4 tbsps of lemon curd.

Lemon Curd Sharbat

  • Then add water and rose syrup.
  • Using a hand whisk, combine them thoroughly.

Lemon Curd Sharbat

  • Check the taste and depending on your preference add sugar. I added about 2 tbsps.
  • Refrigerate and Serve chilled. Add ice cubes just before serving.

Lemon Curd Sharbat

Notes:

  • Adjust the sugar as per your preference.
  • Instead of rose syrup, you can add your favorite flavors.
  • As I prepared the lemon curd with corn starch, I noticed that the starch gets deposited on the bottom. Either you can discard or mix/shake once before serving. It did not alter the taste.

Lemon Curd Sharbat

Lemon Curd Sharbat/Sherbet with Rose Syrup | Lemon Curd Lemonade
Serves 3
Summer special – crisp, delicious & refreshing lemonade sharbat/sherbet prepared with eggless butterless lemon curd with the hint of rose syrup.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. Lemon Curd - 4 tbsps
  2. Water - 3 cups
  3. Ice Cubes - as required
  4. Rose Syrup - 1 tbsp
  5. Sugar - as required
Prep – Work
  1. You can find the eggless butter less lemon curd recipe here. (so far, I have stored them for up to 40 days in refrigerator)
Steps
  1. In a wide bowl or measuring jar, add 4 tbsps of lemon curd.
  2. Then add water and rose syrup.
  3. Using a hand whisk, combine them thoroughly.
  4. Check the taste and depending on your preference add sugar. I added about 2 tbsps.
  5. Refrigerate and Serve chilled. Add ice cubes just before serving.
Notes
  1. Adjust the sugar as per your preference.
  2. Instead of rose syrup, you can add your favorite flavors.
  3. As I prepared the lemon curd with corn starch, I noticed that the starch gets deposited on the bottom. Either you can discard or mix/shake once before serving. It did not alter the taste.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
Srivalli’s Kid’s Delight event, guest hosted by Amara, themed on Summer Coolers

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