Persian Sharbat Guide: Syrup Drinks & How to Mix Them

Sharbat is the Persian tradition of turning concentrated fruit or herb syrups into refreshing drinks — just mix with water and ice. It’s different from aragh (distilled herbal waters, used more for flavoring and tradition than as a stand-alone drink): sharbat syrups are made to be diluted and sipped on their own, hot-weather refreshment rather than a cooking ingredient.

Sekanjebin (Mint Vinegar Syrup)

Sekanjebin is a sweet-and-sour syrup made from vinegar, sugar, and mint — an unusual combination that’s genuinely refreshing once diluted. It’s traditionally served alongside fresh herbs or even drizzled over shredded cucumber as a light appetizer. Mix 2-3 tablespoons with a glass of cold water and ice. Try Oxymel Syrup (Sekanjebin).

Lime & Mint Syrup

A bright, citrusy syrup that makes an easy homemade limeade alternative — just add water and ice for a cooling drink, or use it to flavor iced tea. Try Lime & Mint Syrup.

Sour Cherry Syrup

A deep red, tart-sweet syrup made from real sour cherries — mix with water for a fruity drink, or use it as a topping (it’s the classic finishing drizzle on faloodeh). Try Sour Cherry Syrup.

Musk Willow Syrup (Bidmeshk)

A floral, lightly sweet syrup distilled from musk willow blossoms — a softer, more delicate flavor than the fruit-forward syrups above, closer to the aragh version of bidmeshk but made into a sweetened, ready-to-mix syrup. Try Musk Willow Syrup.

How to Make a Basic Sharbat

Fill a glass with ice.
Add 2-3 tablespoons of syrup (adjust to taste — start light, you can always add more).
Top with cold water or sparkling water and stir well.
Garnish with fresh mint or a lime wedge if you have it on hand.

Frequently Asked Questions

What is sharbat?

Sharbat is a Persian tradition of concentrated fruit or herb syrups meant to be diluted with water and ice into a refreshing drink.

What’s the difference between sharbat and aragh?

Sharbat syrups are concentrated and meant to be mixed into a stand-alone drink, while aragh is a distilled herbal water used more for flavoring dishes and drinks than drunk on its own.

What does sekanjebin taste like?

It’s a sweet-and-sour flavor from vinegar and sugar, brightened with fresh mint — an unusual but refreshing combination once diluted with water.

How much syrup should I use per glass?

Start with 2-3 tablespoons per glass of water and adjust to taste — sharbat syrups are concentrated, so a little goes a long way.

Shop Persian Syrups

Browse the full selection from Goaldees (also searched as Goldis), shipped fresh, nationwide across the US. Shop Syrup.

Want the full picture on how rose water itself is used? See our rose water guide.