Nimboo ka Sherbet
Lemon Sherbet
VegetarianOrigin Pan-IndiaPrep 20 minutes, plus standing time
A sweet, tangy lemon cordial naturally matured in the sun until the sharp citrus acidity mellows. Diluted with water, it makes a wonderfully crisp and refreshing drink.
Ingredients
Method
- Juice 1000 g lemons into a jug.
- Pour 500 g granulated sugar into a clean, sterilised glass bottle, then pour the fresh lemon juice over the top.
- Seal the bottle securely and leave it in a sunny spot for approximately 10 days, or slightly longer on an indoor windowsill if direct sun is limited, giving the bottle a thorough shake once every day.
- The cordial is ready once the sugar granules have nearly entirely dissolved and the sharp acidity of the citrus has softened.
- Dilute with water to taste to serve.
Don't have something?
LimeUse the same weight or juice amount; sharper, so taste before adding all the juice.
Lemon juiceUse about 45–50 ml for 1 lemon; add off the heat to keep the freshness.
Dried mango powderUse 1 tsp for the juice of 1 lemon; add early. Sourness is flatter and less fresh.
JaggeryUse equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.
Similar dishes
Grilled Lemons
Grilled Lemons tastes smoky and sharply tangy from charring, while this dish tastes sweet, tangy, and mellowed by sugar and sun maturation.
- Same: Grilled Lemons shares lemon as its only ingredient with this dish, which also uses lemon as the main ingredient.
- Different: Grilled Lemons lacks sugar and any cordial-making step, and it is cooked cut-side down on a grill until charred rather than matured in the sun and diluted with water.
Shikanji
Lemonade
Shikanji has a savory, pungent kick from salt and black pepper, whereas this dish is much sweeter with a mellowed citrus profile.
- Same: Shikanji shares lemon as the primary souring agent, granulated sugar as the sweetener, and water as the beverage base with this dish.
- Different: Unlike this sun-cured syrup, Shikanji uses significantly less sugar, skips the aging process, and adds salt and black pepper.
Limbachi Chatni
Sweet & Spicy Lemon Pickle
Limbachi Chatni tastes sweet, salty and spicy with a warm chilli-cumin kick and softened rind, while this dish is a sweet-tangy mellow lemon cordial diluted with water for a crisp drink.
- Same: Limbachi Chatni and this dish both use lemon as the main ingredient and souring agent, balanced with sugar.
- Different: Limbachi Chatni adds sea salt, Kashmiri chilli powder and cumin seed and rests overnight as a pickle, while this dish uses only lemon and granulated sugar and matures in the sun as a cordial.
Nimbuwali Chai
Lemon Tea
Nimbuwali Chai has a lighter, more tannic tea flavor with a milder sweetness than this dish.
- Same: Nimbuwali Chai also pairs citrus juice with granulated sugar for a sweet and tangy drink.
- Different: Nimbuwali Chai is brewed with black tea and uses far less sugar, unlike this sun-matured lemon cordial concentrate.