Ginger and lemon Sherbeth.

This refreshing and delicious ginger lemon Sherbeth can be made either with water or with soda. You may add roasted cumin powder or crushed mint leaves as per your taste, but I prefer mine plain.

Ingredients:

3 cups sugar
100gms ginger
1cup lemon juice ,
2cups water.

Method:

Wash the ginger and run it through a blender with 3/4 cup water. Strain it.

Mix the ginger and lemon juice and keep aside for about two hours. The mixture naturally turns into a beautiful pink colour.

Tip the sugar and the remaining 1 1/4 cups of water into a pan and bring it to a boil. Add a teaspoon of lemon juice and mix. The scum floats on the surface. Remove it carefully. Keep stirring.
When the syrup starts getting sticky switch off the gas. Allow the syrup to cool thoroughly.

Now mix the Lemon-Ginger juice with the sugar syrup and mix thoroughly.Strain and fill the syrup into sterilised glass bottles.

The ratio to serve is 1/4 part of the syrup to 3/4 part of water or soda. Serve chilled.

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