Angoori Sharbat

About Angoori Sharbat

Ingredients

• Green grapes 1 kg
• Black grapes 200 gms
• Fresh mint leaves 16-20
• Crushed ice as required
• Sugar syrup 4 tbsps
• Black salt 2 tsps
• Roasted cumin powder 1 tsp
• Soda water 600 ml
• Lemon slices 4
• Fresh mint sprigs 4

How to Make Angoori Sharbat (Stepwise Photos)

Method

1. Slice black grapes and tear the mint leaves with hand and put them equally into 4 tall glasses.
2. Put crushed ice on top and pour 1 tbsp sugar syrup in each glass.
3. Squeeze juice out of green grapes into a bowl. Add black salt and cumin powder and mix well.
4. Pour this mixture equally into the glasses. Top it all up with 150 ml of soda water in each glass.
5. Garnish each glass with a lemon slice and a fresh mint sprig.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps