225 gm grapes, green, seedless
3 tablespoon castor sugar; finely ground granulated
1 teaspoon cumin seeds; roasted & ground salt
2 teaspoon lemon juice water, chilled, 750 ml
1 mint, fresh; few sprigs
Directions: How to Cook Angoor Ka Sherbet
Wash grapes and crush them throughly. Pour in water. Mix well. Strain through a sieve. Add all the seasonings. Mix well. Chill. Serve, garnished with mint leaves.
MAKES: 6 large glasses SOURCE: _Rotis and Naans of India_ by Purobi Babbar, published in Bombay posted, not tested by Anne MacLellan
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