Monday, March 7, 2011
1 Kg amla (indian gooseberry)
250 gms ginger
750 gms sugar
1. Roughly slice the ginger, put in a blender add very little water and grind it to a very fine paste. Strain the juice with a strainer. Let the juice rest for atleast 2hours.
2.Grate the amla. Put it in a blender and grind it using very little water. Strain the juice.
3.Squeeze the juice of lemons. (Preferably do this as the last process)
4.In a thick bottomed pan, put about 2 cups of water, add the sugar. As the sugar beings to melt add about a tablespoon of milk. With the help of a strainer remove the scum that floats on top.
5.Mix together the ginger, amla and lemon juice. Add it to the sugar syrup and bring it to a boil.
Tip:You can add a 1/4 tsp of sodium benzoate (preservative) if you would like to store it for a long period.
Amla Ginger Sherbet is ready.
This aids digestion and cures acidity.