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Limbu sharbat syrup recipe | Homemade lemon concentrate | nimbu sharbat

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

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.