Today we are sharing yet another amla recipe that you can prepare and store. This is amla ginger sharbat recipe – you can prepare concentrated amla syrup that can be stored in the refrigerator for up to 3 months. Just follow all the tips and suggestions mentioned in the recipe and you will be able to store and enjoy this syrup for 3 months. So, whenever you wish to have amla sharbat, you can relish it.
During the winter season, amla (also known as Indian gooseberry) is abundant, and its health advantages are well recognized. It has a significant amount of Vitamin C. Amla may be used to make a variety of recipes that can be preserved for a long duration ranging from a few months up to a year – amla juice, amla pickle, amla goli are some of the recipes that we have shared on the blog.
So, in a nutshell, this amla sharbat recipe –
- is easy to make
- can be stored for up to 3 months
- has the flavours of ginger and lemon
Pro Tips
- Taste and adjust the sugar and lemon juice according to your taste. Also, the amount of ginger can be increased or decreased to taste.
- Add lemon juice to the amla + ginger concentrate once it cools down completely. Strain the lemon juice and then add.
- Do not add water while blending amla and ginger pieces.
- While making amla drink from the concentrate, you can add fresh chopped mint leaves to enhance the taste and flavor.
How to make Amla Sharbat | Step-by-Step Recipe
Wash and dry the amla. Peel off black marks. Cut the amla into small pieces and discard the seeds. Wash ginger well. Remove peel and roughly chop.
Take amla and ginger pieces in a mixer jar and blend. Do not blend the whole quantity at once. Do this in 2-3 batches. Do not add water while blending.
Strain the juice through a muslin cloth.
The dry pulp that remains in the cloth can be used to make mukhvas. Spread that pulp on a plate and place it in the sunlight for 2-3 days or till it dries completely. Once ready, you can consume it as mukhwas.
If you measure the juice quantity in cups, it will be about ¾ cup. Take amla+ginger juice in a pan and add ½ cup sugar. Mix. Check the taste and adjust the sugar quantity. Cook this on low-medium flame for about 4-5 minutes. Keep stirring continuously.
We don’t need to worry about string consistency. The syrup should thicken and get sticky. When you notice the mixture becoming sticky, turn off the heat. Allow this mixture to cool completely.
Extract juice from 1 lemon and strain it.
Once the amla mixture cools down completely, add lemon juice and mix. Pour this concentrate into a sterilized glass bottle. Keep refrigerated.
Preparing Amla Sharbat
To make amla sharbat, in a serving glass take 2-3 tablespoons of the concentrate and fill the glass with room temperature or chilled water. Mix and serve.
You may change the proportion of pulp and water as per the consistency you want.
Storage
You can store this amla syrup in the refrigerator for up to 3 months. But for the shelf-life of 3 months, follow these points –
- Store the syrup in a sterilized bottle. The bottle should not be damp or moist.
- Ensure you cook the syrup until it has thickened and become sticky.
- Strain and add the lemon juice.
- Take out only the required quantity of syrup from which you want to make sharbat. Immediately place the bottle back in the refrigerator.
More Winter Recipes
Recipe Card
Amla Ginger Sharbat | amla syrup recipe
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Ingredients (1 cup = 240 ml)
- 250 grams amla/gooseberry
- 1 piece ginger
- ½ cup sugar
- juice of 1 lemon
Instructions
- Wash and dry the amla. Peel off black marks. Cut the amla into small pieces and discard the seeds.
- Wash ginger well. Remove peel and roughly chop.
- Take amla and ginger pieces in a mixer jar and blend. Do not blend the whole quantity at once. Do this in 2-3 batches. Do not add water while blending.
- Strain the juice through a muslin cloth.
- The dry pulp that remains in the cloth can be used to make mukhwas. Spread that pulp on a plate and place it in the sunlight for 2-3 days or till it dries completely. Once ready, you can consume it as mukhwas.
- If you measure the juice quantity in cups, it will be about ¾ cup. Take amla+ginger juice in a pan and add ½ cup sugar. Mix. Check the taste and adjust the sugar quantity. Cook this on low-medium flame for about 4-5 minutes. Keep stirring continuously.
- We don’t need to worry about string consistency. The syrup should thicken and get sticky. When you notice the mixture becoming sticky, turn off the heat. Allow this mixture to cool completely.
- Extract juice from 1 lemon and strain it.
- Once the amla mixture cools down completely, add lemon juice and mix. Pour this concentrate into a sterilized glass bottle. Keep refrigerated.
Preparing Amla Sharbat
- To make amla sharbat, in a serving glass take 2-3 tablespoons of the concentrate and fill the glass with room temperature or chilled water. Mix and serve.
- You may change the proportion of pulp and water as per the consistency you want.
Video
Notes
- Taste and adjust the sugar and lemon juice according to your taste. Also, the amount of ginger can be increased or decreased to taste.
- Add lemon juice to the amla + ginger concentrate once it cools down completely. Strain the lemon juice and then add.
- Do not add water while blending amla and ginger pieces.
- While making amla drink from the concentrate, you can add fresh chopped mint leaves to enhance the taste and flavor.
- Store the syrup in a sterilized bottle. The bottle should not be damp or moist.
- Ensure you cook the syrup until it has thickened and become sticky.
- Strain and add the lemon juice.
- Take out only the required quantity of syrup from which you want to make sharbat. Immediately place the bottle back in the refrigerator.
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