These refreshing sherbet recipes of the winners dominated the Grihalakshmi Super Chef Contest
NewsUpdate Super Chef Contest Winners: Home chefs won everyone’s hearts with their taste and creativity in the cool and refreshing Sharbat category of Grihalakshmi Super Chef Contest. In this competition, Vineeta Jain won first place with her special Hibiscus Sharbat. Whereas Purnima Paras Rajpurohit’s Aparajita Phool Sharbat got the second place and Chetna Puri’s Unique Shikanjibeen Sharbat stood at the third place. Natural flavours, healthy ingredients and great presentation make these drinks very special. The hard work and unique ideas of these home chefs made the competition even more fun. So let’s know how to make these tasty and refreshing sherbet recipes.
Hibiscus Sharbat Recipe
Hibiscus Sharbat is an Ayurvedic drink, which has been prepared by Vinita Jain in her own special way. So let’s know its recipe.
Material
- 8–10 hibiscus flowers
- 2 cups hot water
- 1 pinch edible camphor
- 1 tablespoon lemon juice
- 8–10 mint leaves
- 1/2 tsp black salt
- 1/4 tsp black pepper powder
- ice cubes
Method
- Put hibiscus flowers in hot water and keep it for 10-15 minutes.
- When the water turns red, take out the flowers and filter them.
- Add edible camphor in it and mix it well.
- Now add lemon juice, black salt and black pepper.
- Add mint leaves, lightly crushed to taste.
- Add ice and serve chilled.
Aparajita flower syrup
This Aparajita Phool Sharbat recipe by home chef Purnima Paras Rajpurohit is a very refreshing and natural drink, which cools the body.
Material
- 8–10 Aparajita flowers
- 2 cups water
- 1–2 tbsp honey
- 1 tablespoon lemon juice
- 1 tablespoon soaked sabja seeds
- Ice
Method
- Soak Aparajita flowers in 2 cups of hot water for 5–10 minutes.
- When the color of the water turns blue, take out the flowers and filter the water.
- Let it cool.
- Mix honey in cold water and mix well.
- Now add lemon juice.
- Finally add soaked sabja seeds.
- Add ice and serve chilled.
screw bean
Chetna Puri’s Shikanjbeen is a unique and rich flavored Shikanji recipe in which the combination of rose leaves and mild spices makes it very special.
Material
- 2 tbsp rose leaves
- 2–3 tbsp powdered sugar
- 8–10 soaked cashews
- 1/2 tsp black pepper powder
- 1/2 tsp dry ginger powder
- Juice of 1–2 lemons
- 2 cups cold water
- ice cubes
Method
- Add rose leaves, powdered sugar, black pepper, dry ginger powder and soaked cashew nuts in the mixer.
- Prepare a smooth paste by adding a little cold water.
- Take out this paste in a jug and add the remaining cold water and mix well.
- Now add lemon juice to it and stir lightly.
- Add ice to the glass and pour the prepared shikanji sherbet on top.
- Serve chilled and enjoy the freshness.
FAQ
How is hibiscus sharbat prepared?
Hibiscus flowers are soaked in hot water to extract its color, then lemon juice, black salt and spices are added to it and served cold.
Can healthy alternatives be used instead of sugar in these sherbets?
Yes, natural sweetener can be used instead of honey, jaggery or powdered sugar.
What are the special ingredients in Aparajita Phool Sharbat?
Aparajita flowers, honey, lemon juice and sabja seeds are used in this.
Also Read: What happens if you keep a bowl in a bread box? This grandmother’s recipe will solve many problems
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