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Coconut Rose Drink | Nariyal Gulab Sharbat | Indian Summer Cooler |
Tarla Dalal
28 July, 2016
Table of Content
Coconut Rose Drink | Nariyal Gulab Sharbat | Indian Summer Cooler |
Coconut Rose Drink, also known as Nariyal Gulab Sharbat, is a traditional Indian summer cooler that perfectly combines the hydrating goodness of tender coconut water with the fragrant sweetness of rose syrup. This drink is light, refreshing, and naturally soothing — an ideal way to rejuvenate the body and mind during hot weather. The blend of tender coconut meat, rose syrup, and a few drops of kewra essence creates a harmony of flavors that is both traditional and indulgent.
The star ingredient, tender coconut water (nariyal ka pani), acts as a natural electrolyte-rich hydrator. It cools the body, prevents dehydration, and replenishes lost minerals during summer. The addition of chopped tender coconut meatgives the drink a smooth, chewy texture, making it more satisfying than a regular beverage. It’s not just refreshing but also provides potassium, magnesium, and natural sugars, helping maintain energy levels and hydration.
Rose syrup, a staple in Indian households, is made from rose petals, sugar, and natural essence. It has a cooling effect on the body and is known in Ayurveda for reducing heat and stress. In this drink, rose syrup adds floral sweetness, vibrant pink color, and a calming aroma that pairs beautifully with the mild flavor of coconut water. Its delicate fragrance gives the sharbat an instantly soothing and festive appeal, making it perfect for summer gatherings or after-meal refreshers.
Kewra essence, on the other hand, is a traditional Indian flavoring extract made from screwpine flowers. It is widely used in North Indian sweets, biryanis, and drinks for its sweet, aromatic, and slightly fruity scent. In the Coconut Rose Drink, kewra essence enhances the sensory experience by lending an exotic floral aroma that elevates the overall flavor. It balances the sweetness of rose syrup and adds a royal, refreshing note reminiscent of traditional Indian sharbats served in festive occasions.
Together, rose syrup and kewra essence transform this simple Coconut Rose Drink into a luxurious Indian sharbatthat delights the palate and soothes the body. The result is a cool, fragrant, and rejuvenating beverage that captures the essence of Indian summer traditions — refreshing like coconut water, romantic like rose, and aromatic like kewra. This Nariyal Gulab Sharbat is not just a drink but an experience of flavor, fragrance, and freshness, making it a timeless favorite in Indian cuisine.
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Soaking Time
0
Preparation Time
2 Mins
Cooking Time
0 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
2 Mins
Makes
4 glasses
Ingredients
for Coconut Rose Drink
2 1/2 cups chilled tender coconut water (nariyal ka pani)
2 tbsp rose syrup
1/4 cup chopped tender coconut meat
2 drops kewra essence
Method
for Coconut Rose Drink
- Combine all the ingredients in a mixer and blend till smooth.
- Pour equal quantities of the drink into 4 individual glasses.
- Serve Coconut Rose Drink immediately.
Coconut Rose Drink recipe with step by step photos
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To make the coconut rose water with coconut meat | coconut rose water with malai | first you need to buy good tender coconut. The whole coconut is green coloured. place the tender coconut on a flat surface.
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Cut the top portion of coconut at an angle as shown. Continue the same procedure till you cut open from top and remove the husk and the hard shell gets exposed.
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Tap gently on top using the tip of the sharp knife. May be a couple of taps are required to open the coconut shell.
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Invert the tender coconut over a glass and collect the coconut water. This is coconut water from tender coconut.
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Now remove the soft flesh from the inside of the coconut using a spoon. The roadside vendors usually use a portion of the husk or hard outer covering of the tender coconut itself to remove the soft flesh.
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Add the 2 1/2 cups chilled tender coconut water (nariyal ka pani) into a mixer jar.
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Add the 1/4 cup chopped tender coconut meat to it.
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Add the 2 drops kewra essence, 2 tbsp. rose syrup and blend in a mixer till you get smooth coconut water with coconut meat.
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Pour equal quantities of the drink into 4 individual glasses.
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Serve coconut rose water with coconut meat | coconut rose water with malai immediately.
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Nutrient values (Abbrv)per plate
Click here to view Calories for Coconut Rose Drink
The Nutrient info is complete
mamtha
Feb. 5, 2016, 6:38 p.m.
please send me the price of white cumin seeds of 200 grams
Asari
May 9, 2012, 12:27 a.m.
A refreshing drink of coconut.. the colour of the drink.. is so pleasant.. just tempts one to drink.. thank you for this interesting recipe..
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