Jain Saunf & Mishri Sherbet
Jain saunf and mishri sherbet soaks fennel seeds and rock sugar, then strains them with cardamom and black pepper for a pale summer drink.
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10 mintotal
Prep 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
Includes 4 hours of soaking time for fennel and mishri before blending and straining.
Method
After soaking the fennel seeds, rock sugar, and cardamom pods in water for 4 hours, transfer the entire mixture (including the water) into a blender.
4 hr
Add the black peppercorns if using. Blend the mixture on high speed until it forms a very fine, greenish paste.
Pass this paste through a very fine wire sieve or a muslin cloth into a pitcher. Press down with a spoon to extract maximum flavor. Discard the fibrous leftover chaff.
To the highly concentrated fennel extract, add chilled water.
Add the black salt and lemon juice. Stir well to combine.
Add ice cubes to tall glasses, pour the pale green sherbet over the ice, and serve chilled.
How to tell it's done
A pale, clear, greenish liquid that is exceptionally sweet, highly aromatic, and leaves a lingering cooling sensation in the throat.
Getting it right
Tip
Mishri (rock sugar) is traditionally used instead of regular sugar for its clean sweetness and cooling feel, making this sherbet especially refreshing in summer.
What to serve it with
Drink a glass on hot afternoons as a refreshing cooler after meals.
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