Buransh sharbat (rhododendron squash)
AI-drafted · awaiting admin review
A ruby-red cooling drink made from the flowers of the rhododendron, Uttarakhand’s State tree, which blooms in spring.
Region: UttarakhandOccasion: Spring and summer drinkTime: 1 hrServes: About 1 litre of squashVegan
Ingredients
- 4 cups fresh buransh (rhododendron) petals, green parts removed
- 4 cups water
- 2 cups sugar
- 1 tsp citric acid or the juice of 2 lemons
- Cold water to serve
Method
- Wash the petals well and remove the stalks and centres.
- Boil the petals in 4 cups of water for 10–15 minutes until the colour leaves them.
- Strain through a cloth, pressing the petals.
- Add sugar to the liquid and boil until it thickens slightly. Stir in the citric acid or lemon juice.
- Cool and store in clean bottles in the fridge.
- To serve, mix 1 part squash with 3–4 parts cold water.
History
Buransh (Rhododendron arboreum) is the State tree of Uttarakhand, and its red flowers cover the hills in March and April.
Significance
Buransh juice is a popular product of hill cooperatives and women’s groups, sold to visitors as a taste of the mountains.