Strawberry And Lemon Sharbat Food

HEALTHY AND TASTY STRAWBERRY SHERBET

Steps:

• Place strawberries in a food processor and blend until smooth, about 30 seconds. Blend in sugar and lemon juice, about 10 seconds more.
• Freeze sherbet until solid, about 1 hour.

CARDAMOM SHARBAT

Steps:

• With the flat side of a knife, crush the cardamom pods to reveal the black seeds inside. In a saucepan over medium-low heat, bring the cardamom pods and seeds, lemon juice, and sugar to a simmer, stirring occasionally, until the sugar dissolves. Increase the heat to maintain a rapid simmer for 10 minutes. Don't allow the mixture to boil. After 10 minutes, strain the mixture through a fine-mesh sieve, reserving the liquid and discarding the solids. Cool to room temperature, then refrigerate until cold and syrupy.
• Fill a glass with still or sparkling water. Stir in 1 tablespoon sharbat for each 1 cup water. Some syrup will settle at the bottom of the glass, so serve it with a spoon to allow for continued stirring or consider the last sip a sweet treat.

STRAWBERRY LEMON SORBET

Steps:

• Put the lemon pieces into a food processor or blender with the sugar and pulse-chop until the lemon and sugar have combined to a purée. Tip the mixture into a bowl.
• Purée the strawberries and add to the lemon mixture. Add about half the lemon juice, taste and add more if necessary - the flavour of the lemon should be intense but not overpower the strawberries.
• Pour into an ice-cream machine and churn until frozen or freeze in a suitable container. You may need to churn the mixture in batches according to the size of your ice-cream machine.

TARBOOJ SHARBAT- WATERMELON, STRAWBERRY JUICE

Steps:

• 1. Wash and stem the berries in cold water.
• 2. Force through a food mill to separate seeds from the puree.
• 3. Alternately place a nylon sieve over a bowl and, using a pestle or outstretched fingers, push to extract the fruit puree, discard the seeds.
• 4. Combine all the ingredients in a jug, stir well and refrigerate for few hours.
• 5. Stir and serve in glasses with crushed ice.

STRAWBERRY AND LEMON SHARBAT

Steps:

• Combine the strawberries, their liquid, sugar, lemon juice and 1 cup water in an enamel or stainless steel saucepan.
• Stir and bring to a simmer over medium low heat.
• Simmer for about 40 minutes, stirring often.
• The liquid should resemble a thin syrup.
• Line a sieve with 2 layers of cheese cloth and strain the syrup, gently pressing on the strawberries-discard the pulp or serve as a jam.
• You should end up with 2 1/4 cups syrup.
• Pour syrup into a sterile jar, cool and cover.
• To serve combine 1/4 cup of syrup with 1/2 cup water or sparkling water and 3 or 4 ice cubes.
• Will keep 3 or 4 days on the counter.