Indian cooking
Indian cooking / Dishes / Adrak ka Sherbet
Adrak ka Sherbet (Ginger-lemonade Sherbet)

Adrak ka Sherbet

Ginger-lemonade Sherbet
VegetarianOrigin AwadhPrep 10 minutesCook 10 minutes

A zesty, warming spiced cordial balancing fiery fresh ginger with sweet sugar and sharp lime juice. It is mixed with water to make a refreshing, revitalising drink.

Ingredients

01
Ginger · Adrakpeeled and coarsely cut
300 g
aromatic
02
Granulated sugar · Cheeni
250 g
sweetener
03
Lime · Nimbujuice of
600 g12 limes
fruit

Method

  1. Purée 300 g ginger in a blender with a splash of water until a thick, smooth paste forms.
  2. Bring 500 ml water to a boil in a heavy saucepan.
  3. Tip in 250 g granulated sugar and continuously stir while pouring in the juice of 12 limes.
  4. Stir the ginger paste into the syrup until evenly combined, then take off the heat.
  5. Dilute with water to taste to serve.

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Ginger
  • Fresh ginger

    Use equal weight; scrape off the skin and grate or finely julienne according to the recipe.

  • Ginger paste

    Use equal weight; stir straight into the sizzling aromatics, taking care as the extra moisture may spit.

  • Ground ginger

    Use 15 to 20% of the weight; add alongside ground spices, noting it imparts warm, dry heat rather than zesty freshness.

Granulated sugar
  • Jaggery

    Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Lime
  • Lemon

    Use the same weight; sharper and less floral, so reduce any extra souring slightly.

  • Lemon juice

    Use about 30 g juice per lime (2 tbsp), strain pips; add at the end for fresh sourness.

  • Dried mango powder

    Use 1 g amchoor for about 15 g lime juice; add early with spices; gives dry mango sourness, not citrus aroma.

Similar dishes

Nimboo ka Sherbet
Lemon Sherbet
It tastes mellow, sweet, and purely tangy from citrus without the fiery, warming heat of ginger found in this dish.
  • Same: Like this dish, Nimboo ka Sherbet is a concentrated sugar-based cordial diluted with water into a refreshing drink.
  • Different: Nimboo ka Sherbet uses double the sugar, matures in the sun, and completely omits the fresh ginger used in this dish.
Shikanji
Lemonade
Shikanji is lightly tart and savoury rather than intensely fiery and gingery like this dish.
  • Same: Both are sweetened citrus drinks made using granulated sugar.
  • Different: Shikanji adds salt and black pepper but lacks the large quantity of fresh ginger root and concentrated cordial base of this dish.
Grilled Lemons
Grilled Lemons tastes smoky and tangy, while this dish tastes sweet, sharp, and warming from fresh ginger.
  • Same: Both use citrus as the main souring element, with Grilled Lemons using lemon and this dish using lime.
  • Different: Grilled Lemons has only lemon and is cooked cut-side down until charred, while this dish has ginger, sugar, and lime and is made as a cordial mixed with water.
Punjabi Haldi Adrak ka Achar
Turmeric & Ginger Pickle
Punjabi Haldi Adrak ka Achar tastes pungent, sour and gently hot with a strong mustard-oil edge, while this dish tastes sweet, sharp and refreshing with a warming ginger note.
  • Same: Punjabi Haldi Adrak ka Achar and this dish both use fresh ginger and lime as core flavouring ingredients.
  • Different: Punjabi Haldi Adrak ka Achar adds fresh turmeric, mustard oil, black mustard seed, fenugreek, asafoetida, Kashmiri chilli and salt and is made as an oil-preserved pickle, while this dish is a sugar-heavy cordial with no turmeric, oil or those spices.