Small Batch Khus Sharbat (Vetiver Syrup)

When I was growing up, Rooh Afza and Khus Sharbat were the quintessential old school drinks of summer (there was always a bottle of each lurking in my granny’s pantry). Khus (Vetiver) is renowned for its cooling and medicinal properties. Though I personally prefer Rooh Afza (find my homemade recipe here), I made a small batch of khus syrup upon my mother-in-law’s request. Being old school herself, she did not approve of any sugar substitutes 😅 (so for this recipe I used regular white sugar, but it can be substituted with honey). Traditionally, this summer cooler is made from the roots of vetiver grass. For the sake of ease and convenience, I opted for store bought khus essence. You can also use the syrup to flavor plain milk.

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Recipe

Khus SHARBAT

(Makes 6 servings)

Ingredients

For the khus syrup -
2/3 cup sugar or honey
1/2 cup filtered water
1/4 tsp citric acid crystals or 2 tsp lemon juice
Pinch of salt
1/4 - 1/2 tsp khus/vetiver essence (the quantity will vary depending upon the strength of the essence)
Few drops of green food color (optional)

Water and ice for mixing

Method

In a heavy based pan, combine the sugar/honey and water. Bring to a boil over medium heat, stirring frequently until the sugar dissolves and the syrup thickens to a single string consistency. Turn off the heat.

Add the citric acid crystals and green food color.  Stir well to mix. Cover and set aside. Once cool, add the khus essence and stir well. 

To make the sharbat, dilute 2 tablespoons of the khus syrup with half a cup of cold water. Top with ice and enjoy. 

Store the khus syrup in a glass bottle at room temperature for up to a month.