Badam Sharbat (Almond Sharbat)

Badam Sharbat (Almond Sharbat) is a refreshing Indian beverage made using almonds, sugar, and saffron strands. Make it this summer to beat the heat (gluten-free).

Here are a few more Indian drinks that you can serve to your guests – Saffron Milk, Masala Chaas, Nimbu Shikanji, Rose Lassi, Beetroot Chaas, Piyush, Ragi Malt, Masala Soda, Fuljar Soda, Carrot Milk, and Strawberry Lassi.

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• About This Recipe
• Ingredients
• How To Make Badam Sharbat
• Storage Suggestions
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About This Recipe

Badam Sharbat (Almond Sharbat) is healthy, energizing, and refreshing Indian drink made using 5 simple ingredients – almond, saffron, sugar, milk, and cardamom powder.

It is a great “ready-to-serve” beverage, that is great to serve your entire family or the guests.

My recipe makes 20 glasses of badam ka sharbat. You can easily half, double, or triple the recipe as per your requirement.

Ingredients

This flavorsome Indian drink needs just 5 ingredients – almonds, saffron strands, sugar, cardamom powder, and milk.

Use high-quality almonds for the best taste.

Saffron adds a rich flavor along with a beautiful yellow orangish hue.

Use whole milk (full-fat milk) for the creamy texture. To make it healthier, use low-fat or skim milk.

To make it vegan, you can use any plant-based milk like oat milk, soy milk, almond milk, or coconut milk.

Do not miss cardamom powder, it perks up the taste of this drink instantly. If you do not have cardamom powder, crush the cardamom seeds and add them to the drink.

You can also add melon seeds with almonds to make it creamier.

How To Make Badam Sharbat

Rinse 250 g of almonds with water and soak them in 3 cups of cold water for 8-10 hours.

Drain the water and rinse the almonds once again and remove their skin.

Add the peeled almonds to a blender along with 1 and ½ cups of water and 1 pinch of saffron strands and blend to make a smooth paste.

Add 6 cups of water and almond paste to a large pot and heat over medium heat, stirring frequently to prevent scorching at the bottom of the pan.

Once the mixture comes to a boil, reduce the heat to low and cook for 12-15 minutes, stirring frequently.

Add 3 cups of sugar and cook for another 5 minutes.

Add 1 teaspoon cardamom powder and mix well.

Remove the pan from the heat. The badam sharbat concentrate is ready.

Let it cool completely and then store in an airtight container and refrigerate for up to 7 days or freeze for up to 6 months.

To make the sharbat, add ½ cup of concentrate to a tall glass. Top the glass with chilled milk, add a few ice cubes and stir well. Serve chilled.

In winter, you can add the concentrate to hot milk and sip it hot.

Storage Suggestions

Store the almond sharbat concentrate for about a week (7 days) in an air-tight container in the refrigerator. To serve, just add chilled milk and ice cubes.

Use a clean and dry spoon to take out the almond concentrate, this will ensure that it lasts longer.

I personally like to freeze this sharbat in small containers. This way, I can just pull out one container and use it for 3-4 days without the rest of it getting spoiled.

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