Sirap limau selasih is a popular Singaporean and Malaysian drink made with rose syrup, fresh lime juice and soaked basil seeds. Sweet, sharp and ice cold, it’s especially popular at night markets and Ramadan bazaars.
Estimated reading time: 9 minutes
Table of contents
- What is Sirap Limau Selasih?
- A Drink Filled with Ramadan Memories
- What Does Sirap Limau Selasih Mean?
- Is Sirap Limau Selasih the Same as Sirap Bandung?
- Homemade or Shop-Bought Rose Syrup?
- Basil Seeds and Chia Seeds
- Which Type of Lime Should I Use?
- Recipe Variations
- How to Serve Sirap Limau Selasih
- Storage
- FAQs
- Final Word
What is Sirap Limau Selasih?
Sirap limau selasih is a sweet and tangy rose syrup drink from Singapore and Malaysia, and also found in Indonesia and the wider Malay/Indonesian region. It’s made by diluting rose syrup with water, adding freshly squeezed lime juice and finishing it with soaked basil seeds.
It’s floral, citrusy and wonderfully refreshing, with those slippery little basil seeds bobbing about in every glass.
The colour can range from bright pink to a fairly assertive red, depending on the brand of rose syrup used and how generously it has been poured. We don’t really do subtle.
You’ll find versions of this drink at hawker centres, food stalls, pasar malam (night markets) and Ramadan bazaars. Some are made with regular lime, while others use calamansi (limau kasturi). Both work, although calamansi gives the drink a slightly more familiar Southeast Asian flavour.
A Drink Filled with Ramadan Memories
Sirap limau selasih is one of those drinks that takes me straight back to Ramadan evenings in Singapore and Malaysia.
It was always a favourite at the night markets and Ramadan bazaars, particularly around Masjid Jamek in Kuala Lumpur and Geylang in Singapore. Huge clear containers of brightly coloured drinks would sit in long rows, usually packed with ice and surrounded by far too many tempting things to eat.
There would be rose syrup drinks, soya bean milk, sugar cane juice, lime drinks and all manner of colourful concoctions. Sirap limau selasih was easy to spot: brilliantly pink-red, with hundreds of swollen basil seeds suspended throughout.
After a full day of fasting in tropical heat, that combination of sweet rose syrup, sharp lime and ice was always going to win friends. The basil seeds gave it an extra cooling quality, or at least that’s how it felt when you were standing in a busy bazaar deciding what to take home for iftar.
These days, it takes only a jug of this to bring back the noise, colour and food-laden tables of those Ramadan evenings.
What Does Sirap Limau Selasih Mean?
The Malay name describes exactly what’s in the glass:
- Sirap means syrup and, when referring to a drink, usually indicates a sweet cordial diluted with water.
- Limau is a general Malay word used for citrus fruits. In this drink, it usually refers to lime or calamansi.
- Selasih means basil. Biji selasih are basil seeds.
So, sirap limau selasih is quite simply rose syrup with lime and basil seeds.
You may also see it called air sirap limau selasih, with air meaning water or drink in this context. Names are often shortened according to what has been added. Without the basil seeds, it’s sirap limau; without the lime, it may simply be called sirap selasih.
Is Sirap Limau Selasih the Same as Sirap Bandung?
No. They may begin with the same rose syrup, but they’re two different drinks.
Sirap bandung is made with rose syrup and milk. It’s sweet, creamy and opaque pink.
Sirap limau selasih contains no milk. The rose syrup is diluted with water and sharpened with fresh lime juice, making it a lighter and more thirst-quenching drink. Basil seeds are commonly added, although you can make sirap limau without them.
If you have a bottle of rose syrup in the fridge, you’re already halfway to either drink. It’s a very useful syrup (cordial) to have.
Homemade or Shop-Bought Rose Syrup?
Either will work.
You can buy bottled rose syrup or rose cordial from many Asian grocers. Concentration and sweetness will vary between brands. Follow the suggested dilution on the bottle, then add the lime juice and basil seeds.
I’ve been making my own easy rose syrup using sugar, water, rose water and red food colouring since my oldest was very, very little. It takes about 20 minutes and gives you full control over the sweetness and rose flavour.
You’ll also find my rose syrup made with fresh or dried edible roses on LinsFood if you’d like to start with actual petals.
Whichever syrup you use, taste the drink before serving. Rose syrup isn’t standardised and neither are limes, so the final adjustment is best made by the person holding the spoon. That’ll be you.
Basil Seeds and Chia Seeds
Basil seeds (biji selasih) are the small black seeds of sweet basil (Ocimum basilicum), also called tukmaria. When soaked in water, they quickly develop a translucent, jelly-like coating around a dark centre.
They’re often added to cold drinks and desserts throughout Southeast Asia and parts of South Asia and the Middle East.
Although soaked basil seeds look rather like chia seeds, they aren’t the same thing. Basil seeds swell within about 10 minutes and develop a larger, more obvious jelly-like coating. Chia seeds take longer and tend to thicken the surrounding liquid more noticeably.
For the characteristic look and texture of sirap limau selasih, use basil seeds if you can find them. They’re available from many Asian grocers and online.
Which Type of Lime Should I Use?
Regular green limes are the easiest option and provide plenty of clean, sharp citrus flavour.
You can also use calamansi (limau kasturi), which has a fragrant, slightly floral flavour that works especially well with rose syrup. As calamansi are much smaller, you’ll need several to produce 60 ml of juice.
Or use a mixture of the two. This isn’t a drink that’s going to complain about additional citrus. Can you use lemon? Sure you can, even if the taste will be lemony instead of limey.
Always use freshly squeezed juice rather than bottled lime juice. There are only a few ingredients here, so each one is doing actual work.
Recipe Variations
- Sirap Limau without Basil Seeds
Leave out the soaked basil seeds and make the drink with rose syrup, lime juice, water and ice. This is simply sirap limau. - Sirap Selasih without Lime
Omit the lime juice for a sweeter rose drink with basil seeds. You may want to add a little more cold water to balance the syrup. - Fizzy Sirap Limau Selasih
Replace some or all of the cold water with chilled soda water. Add it just before serving so the drink retains its fizz.
How to Serve Sirap Limau Selasih
Serve sirap limau selasih very cold, with plenty of ice. It’s particularly lovely with rich, spicy or fried foods, where the sweet and sour drink provides a refreshing contrast.
It’s an obvious addition to an iftar table alongside dates, curry puffs, samosas, murtabak, bubur lambuk and whatever else you made, or followed you home from the Ramadan bazaar.
For parties, mix the rose syrup, lime juice and cold water in advance, then refrigerate. Add the soaked basil seeds and ice shortly before serving.
Give the drink a good stir each time you pour, as the basil seeds will eventually drift towards the bottom. They’re relaxed like that.
Storage
Sirap limau selasih is best served soon after it’s mixed, but leftovers can be covered and stored in the fridge for up to two days.
The basil seeds will continue absorbing liquid and the lime flavour may become slightly more pronounced over time. Add a splash of cold water before serving if the drink has thickened.
If you’re preparing it ahead, mix the rose syrup, lime juice and water and refrigerate them separately from the soaked basil seeds. Combine everything just before serving.
FAQs
Sirap limau selasih is made with rose syrup, fresh lime or calamansi juice, water, soaked basil seeds and ice.
It’s enjoyed in both Singapore and Malaysia and belongs to the shared food culture of the region. You’ll find it at hawker stalls, night markets, celebrations and Ramadan bazaars in both countries.
You can use chia seeds if that’s all you have, but the appearance and texture won’t be quite the same. Basil seeds swell more quickly and form a distinctive clear coating around the black seed.
Yes. Soak basil seeds in water for around 10 minutes before adding them to the drink. Don’t add a spoonful of dry seeds straight to your glass.
Yes. The food colouring comes from the rose syrup rather than the drink itself. If your homemade rose syrup is naturally coloured or left uncoloured, the drink will be paler but will taste just as good.
Fresh lime juice is strongly recommended. Bottled juice can taste flat or overly acidic, and the fresh citrus aroma is an important part of such a simple drink.
Yes, provided your rose syrup is vegan. The drink contains no milk, unlike sirap bandung.
Final Word
And there you have it. Sirap limau selasih, a ridiculously easy combination of rose syrup, lime and basil seeds that tastes like Ramadan bazaars and tropical evenings to me.
It’s sweet, sharp, floral and best served with more ice than seems entirely sensible. If you already have homemade rose syrup in the fridge, it takes barely 10 minutes to put together – and most of that time is spent waiting for the basil seeds to swell.
Make a jug, give it a good stir and imagine yourself wandering through the evening crowds around Masjid Jamek or Geylang, wondering how you’re supposed to choose just one thing for iftar. You won’t. Nobody ever does.
Make it, let me know what you think, and tag me on Instagram @azlinbloor with a picture.
More soon,
Lin xx
Sirap Limau Selasih Recipe
Ingredients
- 1 Tbsp basil seeds biji selasih
- 125 ml lukewarm water, for soaking
- 150 ml homemade rose syrup, or to taste or more, as needed
- 60 ml freshly squeezed lime juice
- 600 ml cups cold water
- Plenty of ice
- Thinly sliced lime or calamansi optional
Instructions
- Place the basil seeds in a small bowl and pour over the lukewarm water. Stir immediately to separate the seeds, then leave them to soak for 10 minutes. They’ll swell and develop a translucent coating.
- Pour the rose syrup into a large jug. Add the lime juice and cold water, then stir until thoroughly combined.
- Add the soaked basil seeds along with any water remaining in the bowl. Stir again to distribute them throughout the drink.
- Taste and add more rose syrup if you’d like it sweeter, more lime juice if you prefer a sharper drink, or a splash of cold water if the rose syrup is particularly concentrated.
- Add plenty of ice and a few lime slices, if using. Stir once more before pouring, as the basil seeds will gradually settle.Serve immediately while very cold.
