Refreshing Saunf Sharbat For The Perfect Summer Cooler
Image Credit: Unsplash

When summer arrives, everyone is concerned about finding a way to escape the intense heat. Maintaining internal body temperature is the greatest approach to do this. During summer, a variety of juices are prepared to help the body stay cool. People sip lemonade, sugarcane juice, bael juice, cool beverages, and sattu juice in this oppressive heat. However, not many people are aware that the spices you keep in your home can be used as well to produce a delicious sharbat. One of the spices, used as a digestive and added to many staples is saunf. A sharbat made with it, also known as variyali sharbat or fennel sharbat is a saviour during summer. To make it, not much work will be required. It is said to provide health benefits in addition to relieving body temperature. Here is a simple recipe for making saunf sharbat at home.

Tips For Making The Best Saunf Sharbat At Home

  • First, for the sharbat, use fragrant, fresh fennel seeds. You may add some cardamom seeds for flavour because variyali has a mild flavour.
  • Simmer the sharbat syrup until it starts to gel slightly. Take care not to heat it too long, since cooling may cause sugar crystals to develop.
  • Citric acid, or nimbu na phool, serves as a preservative and prevents sugar crystals from forming as the syrup cools. But do not overdo the nimbu na phool in the sharbat.
  • The sharbat should coat the back of a spoon and have a somewhat thick consistency.
  • Finally, the variyali sharbat syrup can be kept in the fridge for one to two months in an airtight bottle.

Saunf Sharbat Recipe

Here's a simple recipe for making a delicious variyali sharbat at home:


  • 1 cup fragrant, fresh fennel seeds (saunf)
  • 1/2 teaspoon cardamom seeds
  • 2 cups water
  • 2 cups sugar
  • 1/4 teaspoon citric acid (nimbu na phool)


  • In a pan, dry roast the fennel seeds and cardamom seeds until fragrant. Let them cool completely.
  • Grind the roasted seeds to a fine powder using a grinder or mortar and pestle.
  • In a saucepan, combine the ground seeds, water, and sugar. Stir well to dissolve the sugar.
  • Bring the mixture to a gentle boil over medium heat, then reduce the heat and simmer for about 15-20 minutes. Stir occasionally.
  • Add the citric acid (nimbu na phool) to the syrup and mix well. Be careful not to add too much citric acid.
  • Continue simmering the syrup until it starts to thicken slightly. It should coat the back of a spoon and have a somewhat thick consistency.
  • Turn off the heat and let the syrup cool completely.
  • Once cooled, strain the syrup through a fine sieve to remove any solid particles.
  • Pour the saunf sharbat syrup into an airtight bottle and store it in the refrigerator.
  • Your saunf sharbat syrup is ready to be enjoyed! Dilute it with water or soda as desired before serving.