Jeera Sharbat is a refreshing and nutritious drink made with cumin seeds (jeera), a few aromatic spices, and a natural sweetener such as mishri or sugar. Cumin seeds are well known for their cooling properties and numerous health benefits, including aiding digestion, reducing bloating, and supporting respiratory health.
In this recipe, I will share the step-by-step process of making Jeera Sharbat syrup (concentrate), which can be easily prepared using simple ingredients available in your kitchen. Once the syrup is ready, you can quickly make a glass of Jeera Sharbat or Masala Jeera Soda in just one minute with a perfect market-style taste.
This homemade concentrate not only saves time but also allows you to enjoy a flavorful and healthy beverage anytime. It is a wonderful drink that offers both great taste and health benefits. Do give it a try!
The key to making perfect variyali sharbat at home is:
Firstly, always use fresh and aromatic cumin seeds to prepare the sharbat, as they give the best flavor and fragrance. For an enhanced and slightly spiced taste, you can also add a small quantity of black pepper and fennel seeds. These ingredients complement the cumin beautifully and give the sharbat a refreshing, market-style flavor.
Cook the sharbat syrup until it turns slightly sticky and reaches the correct consistency. Make sure to cook it on a medium flame and stir occasionally. Do not overcook the syrup, as this may cause sugar crystals to form once it cools down.
I add black salt and chaat masala to the sharbat syrup for a perfect market-style taste. I also add a pinch of nimbu na phool (citric acid), which acts as a natural preservative and helps prevent the formation of sugar crystals after the syrup cools. However, be careful not to add too much, as excess citric acid can make the sharbat overly tangy.
The consistency of the sharbat should be slightly thick and smooth. When ready, it should coat the back of a spoon without being too dense or overly sticky.
Lastly, allow the syrup to cool completely and store it in a clean, airtight glass bottle. Keep it refrigerated, and it will stay fresh for up to 3 months.
Related Recipe Collections
Recipe video
Jeera sharbat recipe | jeera sharbat syrup | jeera soda | jeera drink
Ingredients
- 1 cup or 100 grm cumin seeds
- 2 tbsp fennel seeds
- 1 tbsp black pepper
- 3 cup + 1 cup water
- 2 cup sugar
- 4 tbsp black salt
- 4 tbsp chaat masala
- ½ tsp limbu na phool - citric acid
For jeera sharbat
- 1 cup jeery sharbat syrup
- ¼ cup soaked sabja seeds - takmariya
- 5-6 lemon slices
- ¼ cup mint leaves
- 1 litre water
- Ice cubes
For jeera soda
- 4 tbsp jeera sharbat syrup
- Plain soda
- Ice cubes
Instructions
Making Jeera Sharbat Syrup
- In a mixing bowl, add 1 cup (100 grams) of cumin seeds (jeera). Add 2 tablespoons fennel seeds, 1 tablespoon black pepper, and 3 cups of water. Mix well and soak for 5–6 hours.
- Once the jeera is properly soaked, transfer the soaked mixture to a mixer jar and grind it into a smooth paste.
- Pour the paste into a cotton cloth and strain out all the juice. You should get approximately 2 cups of cumin juice.
- Now, in a pan, add 2 cups of sugar and 1 cup of water. Stir continuously on medium flame until the sugar dissolves completely.
- Then add 2 cups of the cumin juice and mix well. Stir continuously and cook the mixture until it thickens slightly and becomes sticky enough to coat the back of a spoon.
- Switch off the gas and let the mixture cool slightly.
- In a separate bowl, add 4 tablespoons black salt, 4 tablespoons chaat masala, and ½ teaspoon limbu na phool (citric acid). Mix well. Add this masala mixture to the jeera sharbat syrup and mix thoroughly.
- Jeera sharbat syrup is ready. Let it cool completely, then store it in a glass bottle. It stays good for up to 3 months in the refrigerator.
Making Jeera Sharbat
- In a large mixing bowl, add 1 cup of jeera sharbat syrup, ¼ cup soaked sabja seeds, 5–6 lemon slices, ¼ cup mint leaves, and 1 litre of water. Mix well.
- Jeera sharbat is ready. Add some ice cubes and serve chilled.
Making Jeera Soda
- In a glass, add 4 tablespoons of jeera sharbat syrup. Add some ice cubes and top with plain soda. Mix well.
- Jeera soda is ready. Serve chilled.
Notes
- Soak the jeera before making the syrup; it gives a perfect taste.
- Do not add too much black pepper to the sharbat mixture.
- Do not add too much water while soaking the cumin seeds.
- Cook the syrup until it becomes slightly sticky; do not overcook it.
- Black salt and chaat masala enhance the flavor and give the sharbat a market-style taste.
- A pinch of limbu na phool acts as a preservative in the sharbat.
- The consistency of the sharbat should coat the back of a spoon.
- Store the jeera sharbat syrup in an airtight glass bottle in the refrigerator for up to 3 months.