Cordials & Syrups

Cordials and syrups are concentrated drinks, a few spoonfuls of which flavour a whole glass. This category within the tea, coffee and drinks department covers two families. Syrups are thick and sweet, usually flavoured with rose, herbs or roots, and are used in drinks and desserts. Cordials are fruit concentrates to dilute with water.

Rose syrup and sherbet include rose syrup for falooda and rose milk, the famous herbal rose sherbet drunk at iftar across Pakistan and India, nannari syrup made from Indian sarsaparilla root, and Sri Lankan pink sherbet syrup. Nannari sarbath, with lemon juice, basil seeds and ice, is the summer drink of Tamil Nadu.

Cordials bring fruit flavours: mango, passion fruit, mixed fruit and nelli from Sri Lanka, and crushed nelli from Jaffna. There is also pomegranate syrup and a sweet cream-flavoured cordial. For a ready drink, look at soft drinks and juices.

Start with one part syrup to five or six parts cold water or milk and adjust to taste, since syrups vary in strength. Store opened bottles in a cool cupboard or the fridge with the cap tightly closed, and wipe the neck after pouring to keep the sugar from crusting.