Sofiyani Sherbat

Ingredients list for Sofiyani Sherbat

• 4 tablespoons Fennel seeds (saunf)
• 2 1/2 teaspoons Cumin seeds
• 2 1/2 tablespoons Coriander seeds
• 1 1/2 cups Sugar
• as required Ice cubes
• to taste Black salt
• 2 1/2 tablespoons Lemon juice
• to garnish Fresh mint sprigs

Method

1. Heat a deep non-stick pan, add saunf, cumin seeds and coriander seeds and dry roast on low heat for 2-3 minutes or till fragrant.
2. Transfer roasted mixture in a blender and let it cool down. Add sugar and blend to a fine powder.
3. Transfer the blended mixture into a bowl. Add 3 cups water, ice cubes, black salt and lemon juice and mix well.
4. Transfer some of the ice cubes into serving glasses. Strain the sherbat into another bowl and add more ice cubes.
5. Pour this sherbet into the serving glasses, garnish with mint sprigs and served chilled.