Amla Sherbat

Prep: 15 Mins | Cook: 12 Mins | Servings: 1 cup concentrate


2 Cups Amla/Indian Gooseberry, de seeded & chopped

3 tbsp Ginger, roughly chopped

1 Cup Water

1 ½ Cups Sugar

¼ Cup Lemon Juice

1 tsp Rock Salt

1 tsp Roasted Cumin Powder


  • In a wet grinder, combine chopped amla and ginger, add 2 tbsp water and blend to as much as possible fine puree.
  • Now pass the puree through muslin cloth and squeeze out the all the possible juice out of it. Keep the juice aside.
  • Now heat water in a pan, add sugar and mix well. When it is completely dissolved and a white froth forms, immediately add amla juice and lemon juice. Mix well and cook for 2mins.
  • Add rock salt, roasted cumin powder and mix well. Turn off the flame and let it cool completely.
  • Store in air tight container in refrigerator.
  • When serving, put 1 tbsp of amla mixture in the glass and pour chilled water.