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Mouri Mishri Jol/Saunf Mishri Sharbat Or Fennel Seeds And Rock Sugar Drink

Sujata Roy
Fennel seeds and rock sugar or mishri sharbat with mint. Sounf/mouri or fennel seeds and mishri or rock sugar soaked water is an age old refreshing drink for summer.
2 from 1 vote
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Prep Time 2 hours
Cook Time 0 minutes
Total Time 2 hours
Course beverage
Cuisine Indian
Servings 2 People

Equipment

  • 1 Bowl
  • 1 Strainer 
  • 1 Mixer grinder
  • 1 Spoon 
  • 2 Glass 

Ingredients
  

  • 2 tbsp Fennel seeds or sounf
  • 1 Piece  Rock sugar or mishri
  • 25 Mint leaves
  • 2 Cup Water 
  • 1 tsp  Lemon juice
  • Ice cubes
  • 1/4 tsp Black pepper powder Optional 
  • Pink or black salt Optional 
  • Chaat masala Optional 

Instructions
 

  • In a bowl soak fennel seeds or sounf and rock sugar or mishri with one cup water for 2-3 hours. You can also steep fennel seeds overnight in refrigerator.
  • When soaked strain the soaked fennel seeds with a sieve. Remove and discard the thread of mishri.
  • Transfer the seeds in a grinder jar. Add mint leaves and 1/4 cup water. You can use less or more mint leaves according to your taste. For light green colour add less mint leaves.
  • Grind into a smooth paste. Strain the mixture again. Add remaining half cup water and press with a spoon to strain well.
  • Add lemon juice and mix. Add salt, black pepper powder and salt in the strained fennel seeds water. This step is optional but it will enhance the taste. Taste and add little more water if its too sweet for you. Add some ice cubes in a glass.
  • Pour the drink over it. Serve chilled. You can also store the drink in a jar and keep in refrigerator for later use.

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