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Jasmine sharbat and fennel sharbat

  • Author: Hasti Goradia
  • Prep Time: 20 minutes
  • Total Time: 20 minutes

Description

yield – 200ml syrup.
Makes about 10 – 12 glasses of sharbat.


Ingredients

Scale
  • 1. Sugar – 150 gms
  • 2. Water – 75 gms + 3 tbsps
  • 3. Jasmine flowers – 50 gms
  • 4. Fennel seeds – 20gms

Instructions

  1. 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.
  2. 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).
  3. Switch off the gas once done and add in 3 tbsp of water . Let it cool.
  4. One this base syrup is cooled to 50- 60 degree C add in the fennel powder ,cover and steep for 6-7 hours.
  5. 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 .
  6. 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.
  7. 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.
  8. Add a pinch of food colouring if you wish at this stage and bottle the sharbats.
  9. To serve add 4 parts of chilled water or milk to 1 part syrup , mix well and enjoy !

Notes

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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