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Jeera sharbat recipe | jeera sharbat syrup | jeera soda | jeera drink

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course beverages
Cuisine Indian
Servings 1 bottle

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.