Masala Sharbat

Cooling spiced beetroot sharbat sweetened with jaggery and brightened with lemon. Simmer with warming spices, chill, strain, and serve over ice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the beetroot well and grate 1 tablespoon of it.

Step 2

Add the water, grated beetroot, and jaggery powder to a small saucepan. Stir until the jaggery begins to dissolve. Place the pan over medium heat and cook for 5 minutes, stirring occasionally.

Step 3

Add the cardamom powder, cinnamon powder, coriander powder, and roasted cumin powder. Stir well and cook for another 2 minutes so the spices infuse the drink.

Step 4

Turn off the heat. Add the lemon zest and black salt. Stir well and let the mixture cool to room temperature.

Step 5

Once cooled, add the lemon juice and mix well. Do not add the lemon juice while the mixture is hot, as it can make the flavor slightly bitter.

Step 6

Cover the saucepan or transfer the mixture to a jar and refrigerate for 1 hour.

Step 7

After chilling, strain the sharbat through a fine sieve into serving glasses to remove the beetroot and spice particles.

Step 8

Serve chilled. Add a few ice cubes if desired.