Beat the heat this summer with this refreshing Plum Sharbat! Sweet, tangy, and bursting with fruity flavor — make it once, store it, and enjoy a chilled glass whenever you need to cool down this season. #HappyCookingToYou #FoodFusion #PlumSharbat #SummerSpecial #MakeAndStore
Ingredients:
-Water 800ml
-Alubukhara (Plum) Washed 800g
-Sugar 600g
-Iodized Himalayan pink salt ½ tsp or to taste
-Kala namak (Black salt) ½ tsp
-Lemon juice 3 tbs
-Deep red food color few drops (Optional)
-Water as required
-Alubukhara (Plum) sliced as required
-Lemon (sliced) as required
-Podina (Mint leaves)
Direction:
-In a cooking pot, add water, plum, mix well, bring it to boil, cover & cook on low flame for 10-12 minutes or until plums are tender.
-Turn off the flame, mash well then strain it properly.
-Add sugar, pink salt, black salt, lemon juice, mix well, turn on flame, bring it to boil, remove scum.
-Cook on low flame for 10 minutes, turn off the flame & let it cool completely.
-Transfer it to an airtight bottle & store in the refrigerator for up to 2 months. Yield:1 litre
Assembling:
-In a serving glass, add ¼ glass plum squash, ¾ glass of water, mix well, garnish with plum slices, lemon slices & mint leaves & serve!
