Saunf ka Sharbat

The best way to beat the heat. Make this cool and refreshing Saunf ka sharbat and keep cool this summer. #HappyCookingToYou

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  • Saunf (Fennel seeds) 1 Cup
  • Pani (Water) 1 Cup
  • Hari elaichi (Green cardamom) 20-25
  • Pani (Water) ½ Cup  
  • Sabut kali mirch (Black peppercorns) 8-10
  • Pani (Water) 2 & ½ Cups or as required
  • Pani (Water) 2 Cups or as required
  • Cheeni (Sugar) 550 gms
  • Lemon juice 1 tsp
  • Saunf ka sharbat 2 tbs or to taste
  • Pani (Water) chilled 1 Cup
  • Ice cubes


In bowl,add fennel seeds and water,mix and soak for 4-5 hours.

In bowl,add green cardamom and water,mix and soak for 4-5 hours.

In grinder,add soaked fennel seeds,green cardamom,black peppercorns,water and grind well then strain well with the help of the strainer.

In grinder,add remaining fennel seeds residues,water and grind well and strain again.

In wok,add strained fennel seeds water,sugar and mix well,bring it to boil and cook on medium low flame for 15-20 minutes and keep mixing in between.

If there is any scum on the surface and spoon it off.

Add lemon juice and mix well.

Let it cool down.

Can be stored in refrigerator for up to 1 month (yields approx. 600 ml).

In serving glass,add prepared fennel seeds sharbat,water and stir.

Add ice cubes & serve!

Recipe By: Kanwal Mohsin

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