Authentic Fennel & Clove Sharbat Recipe – Traditional Indian Summer Cooler

Last Updated on 2 months by Neha Deshmukh

Authentic Fennel & Clove Sharbat Recipe – Traditional Indian Summer Cooler

Hey everyone! If you’re anything like me, you’re always on the lookout for a refreshing drink to beat the Indian summer heat. And honestly, nothing quite hits the spot like a glass of cool, fragrant Sharbat. Today, I’m sharing my family’s treasured recipe for Fennel & Clove Sharbat – it’s a taste of tradition and pure bliss in a glass!

Why You’ll Love This Recipe

This Sharbat isn’t just delicious; it’s incredibly easy to make. It requires minimal cooking (okay, no cooking!), and the flavors are just divine. The subtle sweetness of Mishri, combined with the cooling fennel and warm clove, is a match made in heaven. Plus, it’s a fantastic digestive aid – perfect after a spicy meal!

Ingredients

Here’s what you’ll need to whip up this delightful cooler:

• ¼ cup powdered fennel seeds (Saunf)
• 2.5 tbsp powdered Mishri (rock sugar)
• 2.5 cups water
• 1 whole crushed clove (Laung)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Powdered Fennel Seeds (Saunf) – Regional Variations & Benefits

Fennel seeds, or saunf, are a staple in Indian kitchens. You can find them whole and grind them yourself, or buy them pre-powdered. I prefer grinding my own – the aroma is just incredible! Different regions in India use fennel seeds in slightly different ways; some add a pinch of black salt for a tangy twist. Fennel is known for aiding digestion and cooling the body, making it perfect for summer.

Mishri (Rock Sugar) – Traditional Sweetener & Health Aspects

Mishri, or rock sugar, is a traditional Indian sweetener. It’s considered healthier than refined sugar and has a lovely, subtle sweetness. If you can’t find Mishri, you can substitute it (more on that in the FAQs!), but the flavor won’t be quite the same. About 300g of Mishri is equivalent to 1 cup.

Crushed Clove (Laung) – Flavor Profile & Quality Considerations

Just one clove adds a beautiful warmth and depth to the Sharbat. Make sure your cloves are fresh – they should be fragrant and have a strong aroma. A little goes a long way, so don’t overdo it!

Water – Importance of Filtered Water

Good quality water is key to a great-tasting Sharbat. I always use filtered water to ensure the purest flavor.

Step-By-Step Instructions

Alright, let’s get making! It’s super simple, I promise.

1. First, combine the powdered fennel seeds and crushed clove with 2 cups of water in a bowl.
2. Give it a good stir, then cover and let it steep overnight, or at least for 2 hours. This allows the flavors to really meld together.
3. The next day, strain the mixture through a fine-mesh sieve to remove the solids.
4. Now, add the powdered Mishri to the strained liquid and stir until it’s completely dissolved. Taste and adjust sweetness if needed.
5. Finally, pour the Sharbat into glasses filled with ice cubes and serve chilled. Enjoy!

Expert Tips

• Steeping Time: Don’t rush the steeping process! The longer it sits, the more flavorful your Sharbat will be.
• Straining: A fine-mesh sieve or cheesecloth works best for straining, ensuring a smooth texture.
• Chill Factor: For an extra-chilled experience, chill the glasses in the freezer for a few minutes before pouring.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like a little more spice, add a tiny pinch of cardamom powder.
• Summer Cooling Variations: Add a squeeze of lime or lemon juice for an extra zing. My friend, Priya, loves adding a few mint leaves while steeping for a super refreshing twist.
• Festival Adaptations (e.g., Ramadan, Holi): During Ramadan, this Sharbat is a popular way to break the fast. For Holi, you could add a tiny drop of food coloring for a festive touch!

Serving Suggestions

Serve this Sharbat as a refreshing drink on a hot day, after a meal, or during festive occasions. It pairs beautifully with Indian snacks like samosas or pakoras. Garnish with a sprig of mint or a sprinkle of fennel seeds for a pretty presentation.

Storage Instructions

You can store the prepared Sharbat in the refrigerator for up to 3 days. It might separate slightly, so just give it a good stir before serving.

FAQs

What is Sharbat and its origins in Indian cuisine?

Sharbat is a traditional Indian beverage, typically made with fruit or flower extracts, sugar, and water. It has Persian origins, and the word “Sharbat” itself comes from the Persian word for “drink.” It’s been a beloved part of Indian cuisine for centuries!

Can I use regular sugar instead of Mishri? What’s the difference in taste?

Yes, you can! But Mishri has a more subtle, floral sweetness compared to the sharp sweetness of regular sugar. If using sugar, start with 2 tablespoons and adjust to your liking.

How can I adjust the sweetness level of the Sharbat?

Simply add more or less Mishri (or sugar) to suit your taste. Remember to stir well until dissolved.

What are the health benefits of fennel and clove in this drink?

Fennel aids digestion and has cooling properties, while clove is known for its antiseptic and anti-inflammatory benefits. It’s a delicious and healthy drink!

How long can I store the prepared Sharbat?

You can store it in the fridge for up to 3 days.

Can I make a concentrated syrup for quicker preparation?

Absolutely! You can make a concentrated syrup by using less water (around 1 cup) and then diluting it with water and ice when you’re ready to serve. This is a great time-saver!