Traditional Khus Sherbet
Traditional Khus Sherbet

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, traditional khus sherbet. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Traditional Khus Sherbet is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Traditional Khus Sherbet is something that I have loved my whole life. They’re fine and they look fantastic.

What is khus - khus is beautifully fragrant cooling herb. These perennial grasses have a lovely woody aroma. I have actually had khus sherbets and drinks many times in my childhood.

To get started with this recipe, we have to first prepare a few ingredients. You can have traditional khus sherbet using 6 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Traditional Khus Sherbet:
  1. Take 3 handful khus grass
  2. Make ready 1 1/2 kg sugar
  3. Take 1/2 litre water (or sugar should soak completely)
  4. Prepare 1 pinch green colour
  5. Prepare 1 handful green elachis
  6. Make ready 1 handful sabza seeds (optional)

Some sellers sell it in the traditional way. Khus had fiberous roots. khus chappals or slippers. khus hats help keep your head cool in more ways than one! Khus essence is also used to make cooling drinks called 'sherbet'. Easy to make with ingredients found at home, they are a hit with all ages.

Steps to make Traditional Khus Sherbet:
  1. Soak Khus grass for 30mins, so that mud settles down.
  2. Wash khus grass 5-6 times or till dirty water is 90% clear.
  3. Keep it aside.
  4. Boil sugar and water in a heavy bottomed vessel.
  5. Remove the dirt from the sugar and throw it.
  6. Add green elachis and khus grass.
  7. Give 3-4 boils.
  8. Switch off the flame.
  9. Cover the vessel with a plate & keep heavy vessel or mortar on it.
  10. Next day mix the sherbet and remove the khus grass.
  11. In a small bowl add little water and edible green colour.
  12. Mix this to the sherbet.
  13. Pour this sherbet in a sterilized bottle.
  14. How to serve…..
  15. Soak sabza seeds for 20mins.
  16. It will swell in size.
  17. In a glasz put 1 tbsp khus syrup ; sabza seeds,ice cubes and water. Stir and serve cold.

Traditional sherbets that have found their place in Turkey from Persian food culture have long been Traditional syrups and sherbet, a name derived from the Arabic word "sharba," which means "drink. Sherbet recipes- To accompany grand and festive dishes, there are always refreshing sherbets to wash it all down. Moreover, in the heat, sherbets prove to be the best way to boost up one's energy. A wide variety of sherbet powder options are available to you, such as type, packaging, and extraction type. * And yes, it's sherbet, not sherbert! The etymology stretches back to the Arabic and Pesian sharbat, an icy drink flavored with botanicals like rose petals.

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