Awala sharbat

Amla 1/2 kg

Sugar-1/4kg

Jeera Powder- 2 tsp

Black salt-1 tsp

water

some mint leaves (optional)

Ice cubes (optional)

recipie:

1.Boil the raw amla in hot water till they became soft.

2.Let it cool for 5 -10 mins and then deseeded it.

3.Place the above deseeded amla,sugar and cup of water in a mixer and blend it.

4.Remove the above mixture in a bowl and add black salt and jeera powder.

5.Take a long glass and put ice cubes and then pour the juice.

6.Decorate with mint leaves.

Serve fresh only

Kokam Sharbat

Ingredients
10-12 boiled kokum

1/2 kg sugar

4tspBlack salt-

4 glass water
Recipie:

Mix all indegrents in pan

Boil for 10-12 minutes

Keep aside for 15 minutes

crush it stair with muslin cloth.

serve in a glass take 1/4 syrup & 3/4 water /soda with ice cubs.

fix a lemon slice on the lid of the glass as a topping.

Mogra Sharbat

8 cups water

750 gms sugar

100 gms fresh mogra flowers

Recipies:
Dissolve sugar in water and make syrup of one string consistency.
Cool for a while.
Now add fresh mogra flowers.
Cover the vessel and keep aside till syrup cools completely.
Mash the flowers lightly , strain and bottle.

Serve with chilled water.

Chandan sharbat

1/2 kg Sugar,

1 tbsp milk,

1tsp cardamon powder

10 gms sandal (Chandan) powder

2-3 sheet silver warak

Recipie:

Boil the water along with the sugar.
After a boil add milk.
Spoon off the dirt collected on the top.
Add cardamoms and stir at regular intervals and mix well.
After 20minutes remove the sugar syrup from gas.
Tie the chandan powder in a fine muslin cloth and add this potli to the sugar syrup.
Cover the vessel with a lid immediately.
Keep aside for 24 hour.
After 24 hour strain and add the warak (crush it slightly with your fingers).
Store the sharbat in a dry strelised bottle.
Refrigerate the bottle.
To Serve:
In a glass pour 3 to 4 tbsp shandan sharbat and add sufficient water and crushed ice.
Mix well and serve chilled.