Kairi pudina sharbat
Make fresh and serve
Also make concentrated sharbat,
which can be stored in fridge for long.
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Let's start!
Peel it
Washed and dried
Chop it
Extract the pulp
Remove the pip
Take half of it
for 2 glasses of sharbat.
Chop into small pieces
Washed and dried
Add spices with it so they blend well.
Blend - smooth paste
A thick holed sieve
Do not take fine sieve
Filter it
Serve it
Ice cubes
Sharbat
Cold water
Mix well
Concentrated sharbat - preparation
Storage - 2-3 months
Peel and extract the pulp
Chop into pieces
Blend - smooth paste
Water used - 3/4 cup
Sugar syrup preparation
Cook till sugar dissolves
Flame - high
Stir occasionally
Add paste to the syrup
Reduce the flame
Turn up the flame to high
Mix well
Cook - 5-6 min
After 6 min
Consistency - perfect
Turn off the flame
Cool down
Cooled slightly
Filter it
Leftover pieces
Grind and make sharbat
Cooled completely
Fill the container
If you'll make it thin
it won't last long.
With this much concentrated sharbat
30-35 glasses of sharbat
will be made.
The colour is different,
it is not green.
The fresh sharbat was green.
because mango and pudina are cooked.