Sofiyani Sherbat

Ingredients

• 12 tbsps fennel seeds (saunf)
• 4 tsps cumin seeds
• 4 tbsps coriander seeds
• 2 cups sugar
• Ice cubes as required
• 6 ½ tsps black salt
• 6 ½ lemons juice
• Mint sprigs for garnish

Method 

1. Heat a non-stick deep pan, add saunf, cumin seeds and coriander seeds. Dry roast on low heat for 2-3 minutes till saunf is fragrant.
2. Transfer roasted mixture in a blender. Add sugar and blend to a fine powder.
3. Transfer the blended mixture in a bowl. Add 1 cup water, ice cubes as required, black salt and lemon juice. Mix well.
4. Remove some ice cubes and add in a serving glass. Strain the sherbet in another bowl and add ice cubes.
5. Transfer mixture in the serving glass and garnish with mint sprigs.
6. Serve cold.