D..Sharbaat Types

Type 1 Mint Sharbaat

Procedure

..Take mint leaves
..Grind them,make a juice
..add little water,sugar,cumin powder,salt
..Serve chilled

Type 2 Kokam Sharbaat

Type 3 Green Mango jelly Sharbaat

Type 4 lemon Sharbaat

Type 5 Falsa Sharbaat

Type 6 Orange sharbaat

Type 7 Jaal Jeera

Type 8 Kaala Khatta

Type 9 Pineapple

Type 10 Rose Sharbaat

Type 11 Khaas Sharbaat

Type 12 Tropical Paradise

Ingredients
1 cup orange juice
1 cup pineapple juice
2 cups mango juice
half cup strawberries-semi crushed
2 tbsp honey
7-8 ice cubes
Orange or lemon rind and mint for garnish

Method
You can use fresh juices or the Kerns ones. We used the latter and they worked out just great. Blend the strawberries on Pulse for 2-3 times so that they are not entirely liquidised. Fill this in a tall glass. Mix all the remaining ingredients and blend with ice. Fill the glass upto the brim. Garnish with an orange or lemon rind and a sprig of mint. Enjoy with your spouse on a relaxing sunny day settled in your patio chairs (that's what we did), or serve this as a starter drink when you invite your friends.

Type 13 Angoor Sharbaat

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

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.


Type 14 Ginger Fruit Punch

Ingredients:
3 oz 8-inch piece of fresh peeled and chopped Ginger (Adrak)
1 cup Sugar (Cheeni)
1 cup fresh Lemon Juice (Nimbu Ka Raas)
11/2 cup fresh Orange Juice (Santra Ka Raas)
3 cup Cold Water or Club Soda
Ice-cubes

How to make ginger fruit punch:

* Combine ginger, sugar and 1 cup of water in a heavy deep-pan and bring to boil.
* Lower the heat and simmer, uncovered, for about 15 minutes.
* Strain the mixture into another pan and allow to cool.
* Now add lemon juice and orange juice and refrigerate until needed.
* Just before serving, add cold water or club soda and ice-cubes.

Type 15 Gulab Sharbaat

Ingredients:

11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
3/4 cup boiling Water
1/4th tsp Cardamom Seeds
3/4th cup Sugar (Cheeni)
1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas)
2/3rd cup Pomegranate Juice
5 cup cold Water

How to make gulab sharbat:

* Crush the rose petals with mortar and pestle and place them in a large bowl.
* Add the boiling water, then pour the mixture to a metal container and add
cardamom seeds. set aside for 8 hours or overnight.
* Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
* Add the sugar, and float the bowl over a hot water filled sink until the sugar
dissolves.
* Remove from the hot water and filter it again.
* Cool it to room temperature.
* Combine all the ingredients in a pitcher and stir well.
* Serve in a glass half filled with crushed ice.

Type 16 Kharbooja Sharbaat

Ingredients:
4 small or 2 large Honeydew Melons (Kharbooja)
1/2 cup strained fresh Orange Juice (Santra Ka Raas)
1/4th cup fresh Lemon Juice (Nimbu Ka Raas)
4 drops Khus Essence

How to make kharbhooja sharbat:

* If using small melons, slice off the top of each as a lid, if using large
melons, cut them into half.
* Cut the edges into zigzag pattern.
* Cut a thin slice off the bottom so that the melon stands upright without
tipping (take care not to cut through the shell).
* Scoop out the seeds and discard.
* Scoop out the flesh and process in a blender, along with the remaining
ingredients, until smooth.
* Chill well and serve in the shells, if desired, with reversed lids and a straw.

Type 17 Tarbooja Sharbaat

Ingredients:
1 Pint Strawberries
3 cup fresh Watermelon Juice (Tarbooj Ka Raas)
1/2 tsp pureed Ginger (Adrak)
3 tbsp Sugar (Cheeni)

How to make tarbooj sharbat:

* Wash and stem the berries in cold water.
* Force through a food mill to separate seeds from the puree.
* Alternately place a nylon sieve over a bowl and, using a pestle or outstretched
fingers, push to extract the fruit puree, discard the seeds.
* Combine all the ingredients in a jug, stir well and refrigerate for few hours.
* Stir and serve in glasses with crushed ice.