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Today, we’re going to make Mangosteen sharbat.
You can easily find them in south India and goa and it is mostly used there only.
Its violet in colour same size as a lemon.
Its skin is peeled off to used throughout the year.
Mangosteen is sour in taste and is used to give sourness to food. Its sharbat is also very tasty.
We can make fresh juice of mangosteen by keeping the fruit in water and putting in the mixer add sugar and grind it.
If we want to make concentrated sharbat then we can instantly drink the sharbat anytime we want to, we don’t have to do a lot of work in that.
Let’s make Mangosteen sharbat.
Ingredients-
1 cup Mangosteen (cleaned and kept in the water for 2 hours)
2 cups/500grams of sugar.
2 tsp black rock salt.
1 tsp roasted cumin powder.
1/2 tsp black pepper powder.
Firstly, we have grinded the Mangosteen in the same water mixture that we used before when kept for 2 hours.
We have the Mangosteen paste now.
Make the syrup now.
Put the sugar in a container to boil with ¾ cups of water.
We will stir the solution until sugar is dissolved in the water.
The sugar has dissolved now. The syrup is ready now.
Add Mangosteen paste in it and then black pepper, black rock salt and roasted cumin powder in it.
Let it boil for 3-4 minutes.
We boiled the syrup and the paste for 7-8 minutes to make a thick concentrated sharbat.
We”ll check by sticking some syrup to your fingers.
As you can a thin string and we want it to be sticky.
After it cools down sieve it.
To serve put some ice in a glass.
2-3 tbsp concentrate sharbat add water and mix it.
The Mangosteen sharbat is ready.
You can fill it in a bottle and use it for 2-3 months.
If you want to keep it outside use some preservatives like sodium benzoate and you can consume it till 6 months.
The natural drinks are better than artificial drinks. Artificial drinks fail before it.
You can make you sharbat, drink it and enjoy it.
And share you experiences with us at Nishamundlika.com
We shall meet again with a new recipe.