Nimbu sharbat recipe | nimbu pudina keri sharbat | homemade lemon concentrate

Nimbu Sharbat Syrup is a refreshing and all-time favorite summer drink with a perfect balance of tangy and sweet flavors. In this recipe, I have prepared a flavorful nimbu sharbat concentrate using fresh lemon juice, raw mango (keri), mint leaves, and a natural sweetener such as mishri or sugar. This concentrate works as an excellent base to prepare instant summer beverages at home with minimal effort.

The tangy raw mango pairs perfectly with fresh mint and a hint of lemon, creating a well-balanced and refreshing summer drink. It not only tastes delicious but also helps keep the body cool and hydrated.

In this recipe, I will share a detailed step-by-step method to make Limbu Sharbat Syrup (concentrate) at home. Once the syrup is ready, you can quickly prepare a glass of chilled Limbu Sharbat by simply mixing it with cold water, or elevate it further by adding soda to make refreshing mocktails. It is a must-try summer recipe that can be stored and enjoyed anytime!

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. I add mint leaves and raw mango pieces for a slightly tangy and refreshing taste. For the sweetener, I use sakar (mishri), but you can use regular sugar instead. The proportion of sweetener should be double the quantity of lemon juice and raw mango pieces—for example, use 3 cups of sakar for ½ cup of lemon juice and 1 cup of raw mango pieces.
• Cook the syrup until it becomes slightly sticky and reaches a one-string consistency. Do not overcook the sugar syrup, as raw mango contains pectin, which can cause the syrup to turn jelly-like once it cools. So, cook the syrup only until it is slightly sticky. 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

• Sweet recipes collection
• Pakoda recipe collection
• Thali recipes collection

Recipe video

Nimbu sharbat recipe | nimbu pudina keri sharbat | homemade lemon concentrate

Author Nehas Cook Book

Print Recipe Pin Recipe Share Email

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course beverages

Cuisine Indian

Servings 1 bottle

Ingredients

 

For nimbu-mint-mango sharbat syrup

• ½ cup lemon juice
• 1 cup raw mango pieces
• 1 cup mint leaves
• 3 cup or 500 grm sakar - mishri
• 1 tsp black salt
• 1 tsp chaat masala
• ½ tsp roasted cumin powder
• ½ tsp salt
• ½ tsp black pepper powder

For Nimbu sharbat

• 3 tbsp limbu sharbat syrup
• 1 tsp soaked sabza seeds
• Some lemon slices
• Ice cubes
• 1 glass water

For mint-lemon-mango mocktail

• Some lemon pieces
• Some mint leaves
• ½ tsp grated ginger
• ½ tsp roasted cumin powder
• 4 tbsp sharbat syrup
• Some ice cubes
• Chilled soda

Instructions

Making Nimbu-Mint-Mango Sharbat Syrup

• Take 300 grams (about 6 large lemons) and squeeze out the juice. You will need ½ cup lemon juice. Keep it aside.
• Wash and cut the raw mango into pieces. You will need 1 cup raw mango pieces.
• Heat 1½ cups water in a pan, add the mango pieces, and boil for 5 minutes until they become soft.
• Transfer the boiled mango pieces along with the water into a bowl and let it cool completely.
• Once cooled, transfer it to a mixer jar, add 1 cup mint leaves, and grind into a smooth paste. Keep aside.
• In a mixer jar, add 3 cups (about 500 grams) sakar (mishri) and grind it into a fine powder. Keep aside.
• In a small bowl, prepare the masala mix by adding:
• 1 tsp black salt, 1 tsp chaat masala, ½ tsp cumin powder, ½ tsp regular salt, and ½ tsp black pepper powder.
• Mix well and keep aside.
• In a pan, add the powdered sakar and 1½ cups water. Mix well and cook on medium flame, stirring continuously until the sugar dissolves completely.
• Add the prepared raw mango and mint paste and cook until the syrup reaches a one-string consistency.
• Do not overcook the syrup, as the pectin in raw mango can make it jelly-like after cooling.
• Switch off the heat and add the prepared masala mix. Mix well and let the syrup cool slightly.
• Now add the ½ cup lemon juice and 1 tbsp black salt. Mix well.
• The 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 Limbu Sharbat

• In a glass, add 3 tbsp sharbat syrup, 1 tsp soaked sabja seeds, lemon slices, and some ice cubes.
• Pour 1 glass cold water and mix well.
• Limbu sharbat is ready. Serve chilled.

Making Mint-Lemon-Mango Mocktail

• In a glass, add lemon pieces, mint leaves, ½ tsp grated ginger, and ½ tsp roasted cumin powder. Lightly crush it.
• Add 4 tbsp sharbat syrup and some ice cubes.
• Pour some chilled soda and mix well.
• Mocktail is ready. Serve chilled.

Notes

• Take only 1 cup raw mango pieces for sharbat syrup.
• Do not take more water while boiling raw mango pieces.
• Cook raw mango till it become soft and mashy.
• The sweetness should be double the amount of lemon juice and raw mango pieces.  
• For ½ cup of lemon juice and 1 cup raw mango pieces , 3 cups of sugar (mishri) is ideal.
• do not overcook sharbat syrup otherwise till it thicken like jelly when it is cool down.
• Cook the sharbat syrup until it becomes sticky and reaches a one-string consistency. Do not over cook it.
• add lemon juice when sharbat syrup is completely cool down.
• Store the lemon sharbat syrup in a glass bottle.