Recipe- Cool Yourself With Kesar Elaichi Sharbat

The season for sharbat never goes out. These sharbats or cooler helps to give some relief to beat the scorching heat of the hot summer season. Sharbats and squashes are either made from natural juices of vegetables and fruits or made with synthetic essence and colors.

Sharbats made with artificial colors and essences are nothing but only added sugar and are of no use except adding extra calories. So always try to make use of fresh seasonal fruits and vegetables to make refreshing sharbat , squash and coolers. I always make fresh sharbat with fruits ,flower and vegetables every season.

Ingredients

850 gm Sugar/ Chini
500 ml Water/ Paani
30 Green cardamom/ Hari Elaichi
1/2 tsp Saffron/ Kesar
1/8 tsp Citric acid/ neembu phool/tatri
1/2 cup Rose water/ Gulab Jal
2.5 tbsp Kewra Water/ Pandan leaf Extract
4 Silver Leaf/ Chandi ka vark

Method

* Peel cardamom pod and take out the seeds and crush them and keep aside

* Soak saffron in 3 tbsp of warm water and keep aside and then crush it after 15 minutes.

* In a heavy bottom pan add sugar, crushed cardamom and water and cook till it become like a sticky syrup of one thread consistency.

* Add citric acid to clear the scum coming over the sugar syrup.

* Now add saffron in the sugar syrup and mix well and switch off the flame.

* Cover the pan with a lid and let it cool down completely.

* Now crush the silver leaf with 2 tsps of sugar in a small mortar and pestle and then add in the sugar syrup and stir to mix.

* Now add rose water and kewra water in the sharbat and mix well.

* Now fill the sharbat in a clean sterilized glass bottle and use when required.

* How to use- Pour 1.5 tbsp of syrup in a glass ,add ice and chilled water ,stir to mix well and serve immediately.