Limbu Sharbat syrup is a refreshing and flavorful drink made with fresh lemon juice and a natural sweetener such as mishri or sugar. It is a perfect base to prepare instant summer beverages at home.
In this recipe, I will share a detailed step-by-step method to make Limbu Sharbat syrup (concentrate) using simple ingredients that are easily available in your kitchen. I will also show how to prepare a market-style shikanji masala, which enhances the taste and gives the drink that authentic tangy and spicy flavor.
Once the syrup is ready, you can make a refreshing glass of Limbu Sharbat or Shikanji in just a minute. Simply mix it with chilled water, add ice, and enjoy a market-style drink at home. This homemade concentrate saves time and is healthier and more hygienic—perfect for hot weather. Do give it a try!
The key to making limbu sharbat syrup at home is:
- Firstly, always use fresh, thin-skinned lemons for the sharbat, as they yield more juice. For the sweetener, I use sakar (mishri), but you can use regular sugar instead. The proportion of sweetener should be four times the lemon juice—for example, use 2 cups of sakar for ½ cup of lemon juice.
- Cook the syrup until it becomes slightly sticky and reaches a one-string consistency. Cook on a medium flame and stir occasionally. Let the sugar syrup cool down before adding the lemon juice—do not add lemon juice while the syrup is hot.
- Lastly, allow the syrup to cool completely and store it in a clean, airtight glass bottle. It can be kept at room temperature for up to 1 month or refrigerated for up to 3 months.
Related Recipe Collections
Recipe video
Limbu sharbat syrup recipe | Homemade lemon concentrate | nimbu sharbat
Ingredients
- ½ cup lemon juice
- 2 cup sakar - mishri
- 1 tbsp black salt
For shikanji masala
- 3 tbsp cumin seeds
- 1 tbsp black pepper
- 5 cardamoms
- 1 tbsp black salt
- 1 tsp dry ginger powder
- 1 tsp salt
For limbu sharbat
- 3 tbsp limbu sharbat syrup
- 1 tsp soaked sabza seeds
- Ice cubes
- 1 glass water
For limbu shikanji
- 3 tbsp limbu sharbat syrup
- 1 tsp shikanji masala
- Some mint leaves
- Ice cubes
- Chilled Soda or water
Instructions
Making Limbu Sharbat Syrup
- Take 5–6 lemons and extract ½ cup of lemon juice.
- Take 2 cups of sakar (mishri) and grind it into a fine powder.
- Add the powdered sakar to a pan, then add 1 cup of water and mix well. Stir continuously on a medium flame until it dissolves completely. Cook until the syrup reaches a one-string consistency.
- Switch off the heat and let the sugar syrup cool slightly.
- Now add ½ cup lemon juice and 1 tbsp black salt. Mix well.
- Limbu 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 Shikanji Masala
- In a pan, add 3 tbsp cumin seeds, 1 tbsp black pepper, and 5 cardamom pods. Roast them lightly. Remove onto a plate and let them cool.
- Transfer the mixture to a grinder, add 1 tbsp black salt, 1 tsp dry ginger powder, and 1 tsp salt. Grind into a fine powder.
- Shikanji masala is ready. Store it in an airtight container.
Making Limbu Sharbat
- In a glass, add 3 tbsp limbu sharbat syrup, 1 tsp soaked sabja seeds, and some ice cubes.
- Pour in 1 glass of cold water and mix well.
- Limbu sharbat is ready. Serve chilled.
Making Limbu Shikanji
- In a glass, add 3 tbsp limbu sharbat syrup, 1 tsp shikanji masala, some mint leaves, and ice cubes.
- Add 1 glass of chilled soda or water and mix well.
- Limbu shikanji is ready. Serve chilled.
Notes
- The sweetness should be four times the amount of lemon juice.
- For ½ cup of lemon juice, 2 cups of sugar (mishri) is ideal.
- Cook the sugar syrup until it becomes sticky and reaches a one-string consistency.
- Do not add lemon juice to hot sugar syrup.
- Store the lemon sharbat syrup in a glass bottle.