Food
Saunf ka Sherbet
Chef Jasjit Kaur Darpan, 09 Apr, 2026
Ingredients:
For the Premix:
4 tablespoons fennel seeds (saunf)
4 green cardamoms
3 tablespoons crystallized sugar, mishri
1 teaspoon black pepper
For one glass of sherbet:
1-2 tablespoons saunf premix, adjust to taste
1-2 teaspoons lemon juice
Black salt, to taste
Chilled water
Directions:
1. Make the Premix: Add fennel seeds, green cardamoms, mishri, and black pepper to a coffee grinder or spice mill. Grind into a fine powder. Your saunf premix is ready.
2. Prepare the Sherbet: In a glass, add lemon juice and black salt. Add 1-2 tablespoons of the saunf premix, as per your preference. Pour in chilled water and mix well until everything is combined.
3. Stir well and enjoy this refreshing, cooling summer drink.
MORE Food ARTICLES
In her first cookbook, Jasmine shares recipes for delicious Indian appetizers and chutneys with East African influences
Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
