Ingredients:
1/2 x 3-inch piece of Orange Zest
1/4 tsp Cardamom Seeds (Elaichi)
4 whole Cloves (Lavang)
6 cup Grape Juice (Angoor Ka Raas)
1/4th cup Honey (Shahad)
3-inch piece of Cinnamon (Tuj/Dalchini) Stick
2 cup sparkling Water
1/4 tsp Cardamom Seeds (Elaichi)
4 whole Cloves (Lavang)
6 cup Grape Juice (Angoor Ka Raas)
1/4th cup Honey (Shahad)
3-inch piece of Cinnamon (Tuj/Dalchini) Stick
2 cup sparkling Water
How to make angoor sharbat:
- Tie the zest, cardamom seeds and cloves in a small piece of cheese
cloth.
- Place the juice and honey in a large stainless steel pan and bring
it to near the boiling point over moderate heat.
- Remove the pan from the heat, add the spice bag and cinnamon stick,
cover, and set aside until the juice has cooled to tepid.
- Remove the spice bag and cinnamon stick and chill.
- Add the water before serving.