This Sherbati recipe comes from Dina's book, Bahari: Recipes from an Omani Kitchen and Beyond (£26, DK).

Dina says: "Sherbati is a drink we make during Muharram, the first month of the Islamic new year. A big batch is made, bottled up and donated to little kids in Zanzibar. It’s essentially a rose-flavoured milkshake. The traditional version was made much sweeter, with condensed milk and basil seeds, which bloom and become gelatinous, like chia seeds. My auntie Rayhana, a very good family friend who was born in Uganda to a Gujarati family, also used to have this as a child. Since she started making it here in the UK, she has found that it tastes much better with almond milk. The most important tip for this is to make sure it’s super-cold when serving, just like a milkshake."

Sherbati (rose, chia and almond milkshake) recipe


  • 1 litre almond milk
  • 75g caster sugar
  • 150ml rose syrup
  • ½ vanilla bean pod, seeds scraped out, or 1 tsp vanilla extract
  • 4-5 ice cubes, plus extra to serve
  • 2 tsp chia or basil seeds
  • 75g pistachios, shelled and finely chopped


  • STEP 1

    Combine the milk, sugar, syrup and vanilla in a blender.

  • STEP 2

    Add the ice cubes and blend until smooth. Add the chia or basil seeds, and leave them to bloom for at least 5 mins until they have become jelly-like.

  • STEP 3

    Divide the drink between 5-6 glasses filled with ice, then sprinkle the pistachios on top of each glass.


Goes well with


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