Falsay Ka Sharbat
falsay ka sharbat is refreshing, delicious, and tasteful. Its eye-catching and vibrant pink color evokes a sense of fun warmth.
Servings: 6
Calories: 200kcal
Equipment
- blender optional
Ingredients
- 24 oz blackcurrants falsay
- ¼ tsp salt namak
- 1 cup granulated sugar cheeni
- 1 tsp black salt kala namak
- water pani
- ice cubes barf
Instructions
Instruction by Hand
- In a bowl, add falsay, black salt, salt, and sugar. Mix all together, cover the bowl with a cling wrap.
- Refrigerate for a hour.
- Take it out of the fridge. Discard the Cling wrap.
- Squeeze the falsay for 2 minutes.
- Take empty large bowl and place the stainer on top of the bowl.
- Next place half of the falsay in the strainer and squeeze the juice out of the falsay.
- Squeeze the juice out through the stainer in the bowl underneath it until you have no juice it's just a ball of seeds in your hand.
- Discard the ball of seeds.
- Now add the other half of the falsay onto the stainer and start squeezing like before until there is no juice and it's just a ball of seeds in your hand.
- Discard the ball of seeds.
- Now add water through the strainer to the consistency you want, I add 1½ cup of water.
- Pour it in a jag; add ice cubes, mix and Enjoy!
Instruction by blender
- In a bowl, add falsay, black salt, salt, and sugar. Mix all together, cover the bowl with a cling wrap.
- Refrigerate for a hour. Take it out of the fridge. Discard the Cling wrap. Squeeze the falsay for 2 min by hand.
- Add it all in a blender.
- Blend it for 1 minute.
- Then add water until your desire consistency.
- Blend it again for a minute.
- Place a strainer on a jug/pitcher.
- Swift the Falsay juice out make sure your strainer is catching the seeds.
- Enjoy!
Nutrition
Serving: 1cup | Calories: 200kcal | Carbohydrates: 51g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 487mg | Potassium: 366mg | Sugar: 33g | Vitamin A: 261IU | Vitamin C: 205mg | Calcium: 63mg | Iron: 2mg