Wednesday, June 9, 2021

Hibiscus Syrup, Soda & Cold drink or Sharbat | Roselle drink | Sorrel drink

Water - 2 cup,
Dried hibiscus - 1/2 cup.

For syrup
Sugar - 3/4 cup,
Water - 1/3 cup,
Roasted cumin powder - 1 tsp,
Black salt - 1/2 tsp,
Black pepper powder - 1/2 tsp.

To serve
Ice cubes,
Soda or water.

Take dry hibiscus flower and measure 1/2 cup. Wash well couple of times and drain water.

In a pan, take 2 cup water. Heat over medium flame till gentle boil.

Now add washed and drained hibiscus.

Cover with lid and let it simmer over low flame for 15 to 20 minutes.

After 15 to 20 minutes, turn off the flame and remove from the heat.

In a pan, heat sugar with water over medium flame. Cook and stir till it reaches one string consistency.

Now strain prepared hibiscus water. Discard flowers. Mix well. 

Cook and stir over medium flame for  8 to 10 minutes.

Now add roasted cumin powder, black salt and black pepper powder. 

Mix well and cook further till it becomes thick and sticky. Turn off the flame and remove pan from the heat.

Let it cool down to room temperature. Transfer into refrigerator safe airtight container.
Syrup can be stored in fridge for a month.

How to serve
1 With plain water
In a glass, add some ice cubes. Add 1 - 2 tbsp of prepared syrup followed with water. Mix well and serve.

2 with soda
In a glass, add some ice cubes. Add 1 - 2 tbsp of prepared syrup followed with soda. Mix well and serve.

Adjust amount of sugar as per taste.
Add or omit spices as per taste.
Sugar can be replaced by rock sugar or jaggery powder.

For video recipe - 

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