One of the great legacies of the Persian influence on India is the use of ices and sherbets throughout the North of India. The Sultans were especially fond of icy drinks combining citrus with Indian spices that according to Ayurvedic tradition conferred great health benefits to the imbiber.
This lime sharbat (the original word for sherbet, by the way) is deliciously complex and includes two different kinds of salt (in small quantities) to help bring out the sweetness. One of these is Indian black salt, which has a particularly strong smell due to the presence of hydrogen sulfide.
Indians use it for its reported health properties, but many are far less fond of it. Feel free to leave it out if you so prefer.
I’ve also added the herbaceous note of ground ajwain seeds as well to the classic recipe – well worth seeking out in any Indian grocery or again, just leave it out. The hint of salt will – like a salted caramel – prove delightfully addictive. 🙂
Battle on – The Generalissimo
The Hirshon Nimbu ka Sharbat (North Indian Spiced Limeade) – नीबू पोदीना शरबत
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