Every summer it was a routine for us kids to laze around in front of the TV in the afternoons because going out to play in the heat was out of question. And when we got hungry we would gorge on juicy mangoes and sharbats of all kinds . Mom would keep the pantry stocked with homemade rose sharbat, khus sharbat and of course fennel sharbat and jasmine sharbat – yup my house was not the rasna kinds, no orange and kala khatta for me.
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I would just mix some cold water and fix myself a yummy and refreshing glass whenever I wanted . This was also the time when I taught myself to make a mean glass of masala soda without soda ( I used eno :p), but we shall get into that another time.
So, coming back to this recipe of fennel sharbat and jasmine sharbat, I start both of them with the same sugar syrup base recipe. I just cook sugar and water over medium high heat until 112 degree Celsius or until it reaches one string consistency. Then I add the flavouring agents and let the mixture steep. Now just sieve and bottle it and voila your easy peasy sharbat is ready !
To add some visual appeal to the jasmine sharbat I’ve added a lil bit of natural food colour by healthy spoon (which is great btw- you can buy it here) but it’s totally optional. Add a very tiny drop if you are using artificial food colouring. I just love how this step makes the sharbat look like rose wine, so don’t add a lot and make it dark pink like a rose or raspberry syrup.
The fennel itself lends a very interesting olive green colour to the syrup so I’m leaving out the colouring in the fennel sharbat.
If you have guests coming over then pair these sharbats with my Cheese Kurkure as snacks.
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yield – 200ml syrup.
Makes about 10 – 12 glasses of sharbat.
- 1. Sugar – 150 gms
- 2. Water – 75 gms + 3 tbsps
- 3. Jasmine flowers – 50 gms
- 4. Fennel seeds – 20gms
- Heat together sugar and 75 ml water on medium high heat until it reaches one string consistency. If you have a candy thermometer you should heat it up to 112 degree C.
- To check for doneness, take a drop of the syrup on any cold surface and let it cool down to room temperature. Then rub the drop of sugar syrup between your thumb and forefinger and press them together. If a delicate fragile single string is formed when you release them then your mixture is cooked , If not then cook for a few minutes more. ( for detail watch the video).
- Switch off the gas once done and add in 3 tbsp of water . Let it cool.
- One this base syrup is cooled to 50- 60 degree C add in the fennel powder ,cover and steep for 6-7 hours.
- Remove the green calyx from the bottom of the flowers and the wash them thoroughly under running water with gentle hands. Wipe them on a dry cloth .
- Make another batch of the base recipe for the jasmine syrup following the same steps. And add in the washed and cleaned flowers. Cover and let it steep.
- After 6-7 hours, sieve both the syrups.Use pressure while sieving to extract maximum flavour and all the absorbed syrup from the flowers/fennel seeds.
- Add a pinch of food colouring if you wish at this stage and bottle the sharbats.
- To serve add 4 parts of chilled water or milk to 1 part syrup , mix well and enjoy !
1. You can add a glass of water to the leftover fennel seeds/ jasmine in the sieve and mix well, and sieve again and enjoy this sharbat to prevent any wastage.
2. You can store the mixture in the refridgerator for 3-4 months
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