A kacchi keri sharbat is more popular during summer and its refreshing

Raw Mango Sharbat

#FoodismXmas

By Priyanka Gupta

Dec, 25th

646

Servings

4 persons

Cook Time

15 minutes

Ingredients

2 - 4

Ingredients

500 gm raw mangoes
400 gm sugar
1/2 teaspoon citric acid
1 teaspoon raw mango emulsion

Instructions

Wash mangoes and pressure cook it. Cool down, remove it's skin and seed.
Take mango pulp and grind in mixer grinder and make smooth paste.(without water). In a vessel add sugar and enough water.
Keep on flame. When it starts bubbling, add citric acid. Remove impurities floating over chasni if any.
Off the flame and cool down at room temperature. Add mango pulp and green emulsion.
n a glass take 4-5 tablespoon with enough chilled water and enjoy.

Notes/Tips

You can do without emulsion too. U can store it in fridge for atleast one month.

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