Wednesday, August 20, 2008

Ginger-lemon Sharbath - 100% health drink!

This sharbath is my aunt's recipe. When I was young, I used to go to Mangalore to her place in the holidays. She is a very good cook and loved to feed people with different varieties of snacks, juices etc. Her house is very near to the Mangalore bus terminus and the railway station and our relatives from Madras or any other place, while visiting Mangalore or Udupi, first went to her place, chat with her, fill their stomach (literally!) and then leave. She remembered everybody's favorite dishes and prepared them whole heartedly. She used to make different types of sharbaths for the 11 am drink, which was served everyday! We love you, Chikkamma!

Now, the recipe:


  • 100 gms. raw ginger
  • 2 cups lemon juice
  • 3-4 cups jaggery or palm sugar
  • 1 tsp. kaala namak (Black salt)


Clean the ginger and grind it in a mixer with some water. Filter it into a vessel, add some more water and grind and strain again. You can use 1-2 cups of water. Leave it like that for half an hour. The sediment will settle down. We have to use only the plain water for the sharbath.

Squeeze the cleaned lemons, after removing the seeds, with a squeezer, in a vessel. Normally, we add jaggery, twice the measure of lemon juice.

Mash the jaggery or palm sugar, add a cup of water and boil it for 5 mts. After the jaggery dissolves, filter it and put it back on the stove. The sand should be filtered. Let it boil for another 5 mts. It can be slightly syrupy. See to it that it doesn't thicken. Keep this aside.

Now pour the ginger water in a big vessel and bring it to a boil. Add the jaggery water. Add the kaala namak powder. Bring it to a boil. Switch off the stove and let it cool. Now, pour the lemon juice into it and mix for a minute. Your sharbath is ready now!

You can pour quarter measure of a glass of juice and add water and stir and serve!

P.S.: You can reduce the quantity of jaggery a little and add a tablespoon of honey, while mixing the sharbath. The 100% health drink is ready. Store the concentrated juice in the fridge. No need to add citric acid, if you are going to keep it in the fridge.

If you have a soda maker with you, add soda water and the children will love it! No more colas!


Anonymous said...

Both colas and soda use carbonated water!!

But an un-related question: I am trying to do rasam. I put one tomato(after cutting), turmeric powder, inguva, salt, melagai podi, kottha malli in to the water with chintapandu and boiled it.

But my rasam tastes like tomato! It doesn't taste like rasam at all. Am I missing something?

Destination Infinity

Ruprekha said...

This is a wonderful health drink. I always try to encourage my children to avoid colas etc, they're sure gonna love this drink. Thanks Sandhya.

Sandhya said...

DESTINATION INFINITY: Sorry, I missed to reply this comment, D.I.

Just milagai podi doesn't give flavour. You have to boil the tomato, salt, haldi powder and a little sugar, nicely, until the tomato dissolves (you can mash it with a ladle - karandi). You must add at least half tsp. of rasam powder or saambaar powder. Otherwise add some cooked mashed paruppu to it, add water and boil it. Then garnish with a tsp. of ghee, jeeragam and pepper powder, kariveppilai! Add juice of half lemon for 3 cups of rasam after removing it from fire.. Koththamalli also can be added. Hope you like it!

Lemon rasam is easier for you! Mix cooked, mashed 2 tbs. of paruppu with 3 cups of water. Add a half an inch piece of ginger, 2 green chilli, a pinch of haldi powder, hing, half tsp. sugar. Add enough salt. Bring it to a boil. Add coriander leaves. Garnish with a tsp.of ghee with jeeragam. After removing it from fire, add juice of one lemon! Rasam is ready! After adding lemon, don't boil it, it brings a little bitter taste.

RUPREKHA: Every body in my family, love this drink! Tell me how it turned out and if your kids liked it, will you?

Thanks for visiting, Ruprekha! I should write more recipes, I know!