Qarshi
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Qarshi — Jam-e-Shirin & Herbal Sharbat Tradition
Qarshi's sharbat range and Joshanda at AkBaat — the rose-red bottle of every Pakistani summer, plus dosing and serving guidance.
Qarshi Industries built Pakistan's herbal-products tradition into an industry, and Jam-e-Shirin — the rose-red syrup — remains the taste of subcontinental summer hospitality.
The Range at AkBaat
Jam-e-Shirin in 800ml, 1.5L and the 3L Ramadan bottle. Sharbat Elaichi and Sharbat Sandal for the traditionalists. Johar Joshanda in honey, sugar-free and chocolate sachets for the winter shelf.
Serving Notes
- Sharbat + cold milk = the pink drink of iftar tables and weddings.
- Sharbat + water + lemon + ice = the fastest heat-wave answer in Punjab.
- The 3L bottle exists for Ramadan; one bottle typically covers a family's month of iftars.
Seasonal shelves: sharbat and squash, herbal remedies.
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Frequently Asked Questions
Jam-e-Shirin doodh mein banta hai ya paani mein?
Both are traditional: with cold water and a squeeze of lemon for sharbat, or with chilled milk for the classic pink doodh-sharbat. Two tablespoons per glass is the usual start — adjust to taste.
Joshanda kab lena chahiye?
At the first sign of seasonal cold or sore throat — dissolve a sachet in hot water like tea. It is herbal comfort, not medicine; persistent symptoms belong at a clinic.