Cool Mint & Jaggery Sharbat Recipe – Traditional Indian Summer Drink

Last Updated on 2 months by Neha Deshmukh

Cool Mint & Jaggery Sharbat Recipe – Traditional Indian Summer Drink

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, homemade sharbat. This Mint & Jaggery Sharbat is a family favourite – a recipe passed down from my grandmother, and it’s seriously the most revitalizing thing you can sip on a hot day. It’s sweet, tangy, and has this incredible cooling effect. Let’s get into it!

Why You’ll Love This Recipe

This isn’t just another sugary drink. It’s a taste of tradition, a little bit of nostalgia, and a whole lot of refreshment. It’s super easy to make, requires just a handful of ingredients, and is naturally cooling. Plus, the jaggery adds a lovely depth of flavour you just don’t get with refined sugar. Trust me, once you try this, you’ll ditch the store-bought drinks for good!

Ingredients

Here’s what you’ll need to make a bottle of this deliciousness:

• 1 litre water
• 2-3 bunches mint leaves (depending on how minty you like it!)
• 2 cups jaggery
• 1 tsp cumin powder
• ½ – 1 tsp pepper powder (adjust to your spice preference)
• 1 tsp kala namak (black salt)
• 1 tsp aamchur (dry mango powder)
• 2 tbsp sabja seeds

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Jaggery: Types and Regional Variations

Jaggery is unrefined sugar, and it comes in different forms. You can use regular jaggery blocks, powdered jaggery, or even jaggery syrup. I prefer using the blocks as I feel the flavour is more pronounced. Different regions in India have their own types of jaggery – some are darker, some are lighter. Feel free to experiment!

Mint: Choosing the Freshest Bunch

Fresh mint is key here. Look for bright green leaves that aren’t wilted or bruised. Give the bunch a gentle sniff – it should smell wonderfully fragrant. I usually grow my own, but a trip to the local market works just as well.

Sabja Seeds: Benefits and Soaking Instructions

Sabja seeds (also known as basil seeds) are tiny black seeds that swell up when soaked in water. They’re packed with nutrients and add a lovely texture to the sharbat. Always soak them for at least 30 minutes before adding them to the drink – they’ll become wonderfully gelatinous.

Kala Namak: The Unique Flavor Profile

Kala namak, or black salt, has a distinctive sulfurous aroma that adds a really interesting savoury note to the sharbat. Don’t be scared by the smell – it mellows out beautifully when mixed with the other ingredients!

Aamchur: Adding Tanginess to Your Sharbat

Aamchur powder is made from dried unripe mangoes and provides a lovely tangy flavour. It balances the sweetness of the jaggery perfectly.

Step-By-Step Instructions

Alright, let’s make some sharbat!

1. First, in a saucepan, combine the 1 litre of water and your mint bunches. Bring it to a boil and let it simmer for about 5 minutes. This really helps infuse that beautiful mint flavour into the water.
2. Next, add the 2 cups of jaggery to the mint-infused water. Stir constantly until the jaggery is completely dissolved. Simmer for another 10 minutes, allowing the syrup to thicken slightly.
3. Now for the spices! Mix in the 1 tsp of cumin powder, ½ – 1 tsp of pepper powder (depending on how much heat you like), 1 tsp of kala namak, and 1 tsp of aamchur. Give it a good stir and let it boil for just 1 minute to blend all those flavours together.
4. Turn off the heat and let the syrup cool completely. Once cooled, pour it into an airtight jar or bottle for storage.
5. When you’re ready to serve, combine 3 tablespoons of the sharbat syrup with 1 litre of chilled water in a large pitcher.
6. Add the 2 tablespoons of pre-soaked sabja seeds and stir well.
7. Pour into glasses filled with ice cubes and garnish with a sprig of fresh mint or a lemon wedge. Enjoy immediately!

Expert Tips

• Don’t skip the simmering step! It really helps the flavours meld together.
• Adjust the pepper powder to your liking. I like a little kick, but you can reduce it if you prefer.
• For a smoother syrup, strain it through a fine-mesh sieve after it’s cooled.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of ginger powder for an extra warming flavour.
• Festival Adaptations (Holi, Summer Celebrations): During Holi, I sometimes add a splash of rose water for a floral aroma. It’s so festive!
• Sugar-Free Option: You can substitute the jaggery with a sugar-free sweetener like stevia or erythritol, but be sure to adjust the quantity according to the sweetener’s instructions.

Serving Suggestions

This sharbat is perfect on its own, but it also pairs beautifully with Indian snacks like samosas, pakoras, or chaat. It’s also a great accompaniment to a spicy meal – the cooling effect really helps balance the heat.

Storage Instructions

You can store the sharbat concentrate in an airtight jar in the refrigerator for up to a week. The sabja seeds should be added just before serving, as they will continue to swell up over time.

FAQs

What is Sharbat and where does it originate from?

Sharbat is a traditional Indian drink made by mixing fruit or flower extracts with water and sugar. It originated in Persia and was introduced to India by the Mughals. It’s been a summer staple ever since!

Can I use sugar instead of jaggery? What adjustments should I make?

Yes, you can use sugar, but the flavour will be different. Jaggery has a more complex, caramel-like flavour. If using sugar, you might want to add a squeeze of lemon juice to balance the sweetness.

How long can I store the Sharbat concentrate?

The concentrate will keep in the refrigerator for up to a week in an airtight container.

What are the health benefits of Sabja seeds in this drink?

Sabja seeds are a great source of fibre, antioxidants, and omega-3 fatty acids. They also help keep you hydrated and cool.

Can I make this Sharbat ahead of time for a party?

Absolutely! You can make the concentrate a day or two in advance and store it in the refrigerator. Just add the sabja seeds and chilled water right before serving.

There you have it! A refreshing, flavourful, and utterly delightful Mint & Jaggery Sharbat. I hope you enjoy making and drinking this as much as my family and I do. Let me know in the comments how it turns out for you!