I still remember the day I wandered through the vibrant streets of Jaipur during the scorching Holi festival. Colorful powders flew through the air, children laughed as they chased water balloons, and every vendor offered a unique cool refresher. That’s when I first tasted the legendry Khus Sharbat with Saffron Splash. Not only did it rejuvenate my sun-baked spirit, it introduced me to the incredible khus sharbat benefits—a natural coolant made from vetiver root. It also answered my quest of how to make khus sharbat at home once I returned to my own kitchen.
Today, I’m excited to share this dazzling, aromatic elixir with you. Whether you’re seeking a show-stopping summer mocktail for your next backyard party or simply craving a soothing afternoon sip, this Khus Sharbat recipe with saffron will transport you straight to the bustling bazaars of India.
Ingredients
- 4 cups water
- 2 tablespoons dried vetiver (khus) roots or 3 tablespoons khus syrup
- A pinch of saffron threads (about 10–12 threads)
- 2 tablespoons granulated sugar (or sugar-free sweetener to taste)
- Juice of 1 small lemon
- Ice cubes
- Fresh mint leaves, for garnish
Optional Ingredients/Substitutes:
- Carbonated water or soda for a bubbly twist
- Rose syrup (1 tsp) instead of sugar for a floral note
- Agave or stevia for sugar-free version
Step-by-Step Instructions
- Boil 4 cups water in a saucepan. Once steaming, add dried vetiver roots and simmer on low heat for 8–10 minutes until the water takes on a pale green hue.
- Strain the vetiver infusion through a fine mesh sieve into a pitcher. Discard the solids.
- In a small bowl, soak saffron threads in 2 tablespoons of warm water for 5 minutes, releasing their golden aroma and color.
- Stir the saffron infusion into the vetiver water, then add sugar (or sweetener). Mix until fully dissolved.
- Allow the sharbat base to cool for 10 minutes, then stir in fresh lemon juice for a bright citrus lift.
- Fill glasses with ice cubes. Pour the Khus Sharbat with Saffron Splash over the ice, dividing evenly.
- Garnish each glass with mint leaves and extra saffron threads for a vibrant finish.
Total Prep Time: Approximately 20 minutes | Serves: 4 glasses
Chef’s Creative Tip
Elevate your Khus Sharbat with Saffron Splash by playing with textures and temperature contrasts. Imagine sipping this cool, fragrant drink on a warm patio while the gentle fizz of soda tickles your taste buds. Or serve it as a pre-dinner refresher alongside spiced kebabs to balance bold flavors. The saffron’s golden hue adds an elegant touch, making this drink perfect for entertaining. For a vegan-friendly dessert pairing, try small squares of coconut burfi—its creamy sweetness complements the cool vetiver base, creating a beautiful harmony of flavors.
- Add a splash of sparkling water for a fizzy twist.
- Freeze sharbat into ice pops and drizzle with honey and crushed pistachios.
- Layer with mango puree for a bi-color summer mocktail.
Nutritional & Cultural Insights
Vetiver (khus) is famed for its natural cooling and aromatic properties, making it a staple in South Asian summer traditions. Saffron, prized as the world’s most expensive spice, brings antioxidants and mood-boosting benefits (saffron benefits). Together, they form a holistic beverage cherished at festivals and family gatherings.
| Ingredient | Calories (per serving estimate) |
|---|---|
| Vetiver infusion (khus water) | 5 |
| Saffron threads | 2 |
| Sugar (2 tbsp) | 96 |
| Lemon juice | 4 |
| Mint garnish | 1 |
| Total per glass | 108 kcal |
Conclusion & Call-to-Action
There you have it—a vibrant, cooling Khus Sharbat with Saffron Splash that’s as beautiful as it is beneficial. Try this recipe today and let us know how you customized it! Snap a photo, tag us on Instagram, and leave your thoughts in the comments below. Don’t forget, this recipe is part of our ongoing summer drinks series—Next up: Minty Cucumber Cooler!
