Uttarakhand Buransh Rhododendron Flower Sharbat Seasonal Drink

Method

1. 1

   Important: use only the petals of the red Rhododendron arboreum — the state tree of Uttarakhand.

2. 2

   Do not use other rhododendron species. Wash petals thoroughly in 2 changes of cold water.

3. 3

   Place washed petals in a pot with 3 cups water.

4. 4

   Bring to a boil. Reduce heat and simmer for 10 minutes. The water turns a vivid deep red from the natural anthocyanin pigments in the flower.

5. 5

   Strain through a fine sieve pressing the petals firmly to extract all colour and flavour. Discard the spent petals.

6. 6

   Return the strained deep-red liquid to the pot.

7. 7

   Add 1 cup sugar. Stir on low heat until completely dissolved. Simmer 3 minutes.

8. 8

   Remove from heat. Add lemon juice and a pinch of black salt. Stir.

9. 9

   Cool completely. Store the concentrate in a glass bottle in the refrigerator for up to 2 weeks.

10. 10

    To serve: dilute 1 part concentrate with 4 parts cold water.

11. 11

    Add ice. The finished drink should be a translucent ruby-red.