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 or 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. :-)
Lemon Curd Sharbat
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.
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.
Here is the super simple recipe.
Lemon Curd Sharbat 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.
- Then add water and rose syrup.
- Using a hand whisk, combine them thoroughly.
- 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.
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.
📖 Recipe
Lemon Curd Sharbat/Sherbet with Rose Syrup | Lemon Curd Lemonade
Ingredients
- 4 tbsps Lemon Curd
- 3 cups Water
- Ice Cubes as required
- 1 tbsp Rose Syrup
- Sugar as required
Instructions
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.
- Then add water and rose syrup.
- Using a hand whisk, combine them thoroughly.
- 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.
Notes
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.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Enjoying Lemon Curd Sharbat? You will love these, too:
- Nan-E Nokhodchi | Persian Chick Pea Cookie with Cardamom and Pistachios
- Jackfruit Biryani | Instant Pot Tender Jackfruit Biryani
- Chocolate Dipped Clementines | Chocolate Cuties
- Eggless Madeleine
- Lemon Cheese Danish with Eggless Lemon Curd
Srivalli’s Kid’s Delight event, guest hosted by Amara, themed on Summer Coolers.
The color of this lemonade is amazing!
Thanks :-)
I have never prepared homemade lemon curd da. prefect summer drink will definitely try lemon curd soon
Try it out da… It comes in handy for many recipes.