Fennel Seed Sherbat

The best way to beat the heat. Make this cool and refreshing fennel seed sharbat to keep yourself cool

Fennel Seed Sherbat


  • Fennel seeds 1 Cup
  • Water 1 Cup
  • Green cardamom 20-25
  • Water ½ Cup
  • Black peppercorns 8-10
  • Water 2 & ½ Cups or as required
  • Water 2 Cups or as required
  • Sugar 550 gms
  • Lemon juice 1 teaspoon
  • Prepared sharbat 2 tablespoon or to taste
  • Water chilled
  • Ice cubes


  1. In bowl, add fennel seeds and water, mix and soak for 4-5 hours.
  2. In bowl, add green cardamom and water, mix and soak for 4-5 hours.
  3. In grinder, add soaked fennel seeds, green cardamom, black peppercorns, water and grind well then strain well with the help of the strainer.
  4. In grinder, add remaining fennel seeds residues, water and grind well and strain again.
  5. In wok, add strained fennel seeds water, sugar and mix well, bring it to boil and cook on medium flame for 15-20 minutes and keep mixing in between.
  6. If there is any scum on the surface and spoon it off.
  7. Add lemon juice and mix well.
  8. Let it cool down.
  9. Can be stored in refrigerator for up to 1 month (yields approx. 600 ml).
  10. In serving glass, add prepared fennel seeds sharbat, water and stir.
  11. Add ice cubes and serve!

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