Kiwi Fruit Cordial (Sharbat)
A concentrated syrup of kiwi cooked with sugar and water, then strained into a bright green syrup; we dilute it with sparkling water for a refreshing soda or with lemon juice for a green lemonade, bringing kiwi to the summer drinks table with its color and sweet-tart flavor.
Peel the kiwi and cut it into small pieces, as cutting speeds the release of its green color and tart flavor during cooking.
Combine the kiwi, sugar, and water in a pot and bring it to a boil, then lower the heat and leave the mixture for ten minutes, so the sugar dissolves and the kiwi juice is released as a green syrup.
Let the mixture cool a little, then strain it through a fine sieve and press the kiwi gently without crushing it, so the syrup stays clear, bright green; let it cool and then store it.
Pour about three tablespoons of the syrup into a glass over ice, then top it with sparkling water for a refreshing kiwi soda, or with water and lemon juice for a green lemonade.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Kiwi Fruit Cordial (Sharbat), and how to fix them:
We crushed the kiwi too hard so the seeds broke up; the fix is to press gently and then strain a second time.
We cooked it longer than needed so it thickened; add a little hot water and stir until it returns to its consistency.
Keep it in an airtight glass container in the refrigerator for about a week.
Serve it immediately over ice before the sparkling water loses its bubbles.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| sugar | honey | 170 g | A substitute with a floral flavor, using less because honey is sweeter. |
| sparkling water | cold water and lemon juice | 1400 ml with 30 ml lemon | To turn the syrup into a green lemonade without bubbles. |
| green kiwi | golden kiwi | 400 g | A sweeter, less tart substitute that gives a golden-colored syrup. |
| ice | chilling ahead in the refrigerator | as needed | For anyone who wants a cold drink without extra dilution from melting ice. |
| Ingredient | For four cups | For eight cups (base) | For sixteen cups |
|---|---|---|---|
| peeled kiwi | 200 g | 400 g | 800 g |
| sugar | 100 g | 200 g | 400 g |
| water for cooking | 90 ml | 180 ml | 360 ml |
| sparkling water for diluting | 700 ml | 1400 ml | 2800 ml |
| ice | 200 g | 400 g | 800 g |
Press the kiwi gently when straining without crushing, as crushing the black seeds clouds the syrup and adds a slight bitterness.
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