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sandalwood syrup recipe, how to make sandalwood sherbet recipe

sandalwood syrup or sandalwood sherbet recipe – a cooling and thirst quenching drink to beat the heat. in my part of the world we are still reeling with heat and waiting for the rains.

i have seen sandalwood syrups in supermarkets but never tried them. if you know the fragrance of sandalwood, then you can very well guess how the sherbet will be. subtly aromatic and the woody aroma does linger for some time even after you have finished having the sherbet.

i used the same method that i used for khus syrup to make this sandalwood syrup. both these syrups methods are from an ayurvedic book. i did make a lot of changes to the proportions, as i cannot imagine 3 kg sugar going into one litre of syrup. i am particular about the kind of sugar we have, so i have added organic unrefined cane sugar to make this syrup. the amount of sugar added is only 750 gms. you can also add 600 gms of sugar.

the sandalwood syrup is made with sandalwood powder. sandalwood powder can be got from an ayurvedic shop or store. the method to make the syrup is easy and not too much of work.

sandalwood has many health benefits. its cooling and calming to the body, externally as well as internally. a sandalwood paste made with water or rose water makes a good face pack. this paste can also be applied on heat rashes and boils. sandalwood also helps in reducing the heat from the body as well as reducing an aggravated pitta and vata dosha.

as a family, we don’t have any of the carbonated soft drinks available in the market. even when we go out on some rare occasions for dinners, we just stick to plain water (which i carry in a bottle from home) or nimbu pani.

at home as cooling beverages, i make milk shakes, lassi, chaas, kokum sherbet, sol kadhi, shikanjvi or nimbu pani, rooh afza cooler and homemade fruit juices. in most of the water or milk based drinks, i always add sabja (sweet basil seeds).

this year i also made khus syrup and this sandalwood syrup. apart from these syrups, i also make fruit squashes like mango and orange squashes. homemade drinks, coolers and beverages are far far better than these heavily advertised carbonated drinks.

disclaimer:  to make this syrup, i have used pure sandalwood powder which is brown earthen colored. i purchased the sandalwood powder from an ayurvedic shop and did ask them if its edible and they said yes. the sandalwood powder which i purchased came without any packaging and was not meant for any purpose like pooja/worship or skin issues or applying to the forehead. there is also a white and red sandalwood powder, but i do not know if they are edible. before you buy, please ask the ayurvedic shop seller, whether the sandalwood powder is edible. also ask if its pure and unadulterated. if the sandalwood powder is packed and sold for specific purposes like pooja or skin remedies or anything else, then there is a possibility that some other stuff gone into it and these will not be edible.

sandalwood syrup recipe below:

3.5 from 2 votes
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sandalwood syrup | sandalwood sherbet recipe
prep time
12 hr
cook time
30 mins
total time
12 hr 30 mins
 
sandalwood syrup - exotic, fragrant and cooling sandalwood syrup made with sandalwood powder, sugar and water. no preservatives added.
course: beverage
cuisine: Indian
servings: 1 litre
author: dassana
ingredients (1 cup = 250 ml)
  • 150 grams sandalwood powder
  • 5 cups water or 1250 ml water
  • 4 to 5 cups organic unrefined cane sugar or regular sugar Or 600 to 750 grams sugar
how to make recipe
  1. soak the sandalwood powder in water for 12 hours. stir well when you add the sandalwood powder to the water.
  2. next line a strainer with muslin. stir the solution well before straining as the sandalwood powder settles down.
  3. begin to pour the solution through the strainer.
  4. if the strainer becomes full, then wait and let the solution percolate through muslin slowly.
  5. the the fine particles of sandalwood settle down and collect on the muslin.
  6. use a spoon or spatula to make way for the solution to get filtered.
  7. just press with the spoon so that all the water is drained off.
  8. lastly you have to take the whole muslin in your hands and tighten it so that all the water is squeezed off completely.
  9. don't throw away the leftover sandalwood particles. give them to your plants.
  10. now add sugar to the strained sandalwood solution.
  11. keep the solution on the stove top. stir till the sugar dissolves.
  12. bring to a boil and continue to simmer, till the solution becomes sticky or you can also cook till you get a one thread consistency.
  13. when the syrup is done, once again strain the hot solution directly into a sterilized glass jar or or in another pan.
  14. if straining in a pan, then pour from the pan to a sterilized jar or bottle.
  15. immediately close the jar or bottle tightly with its lid and let the sandalwood syrup cool down at room temperature. i got 1 litre of sandalwood syrup.
  16. once cooled, keep the sandalwood syrup in the refrigerator.
  17. when making the sandalwood sherbet, dissolve 1/4 or 1/3 part of the syrup with 3/4 or 2/3 parts of plain water or chilled water.
  18. adding ice cubes is optional. stir well and then serve sandalwood sherbet.
  19. the syrup stays good for about 15 to 20 days.


if you are looking for more cooling beverages then do check lemon squashaam ka panna, mint juice, salty lassi, piyush, musk melon juice and watermelon juice.

step by step sandalwood syrup or sherbet recipe:

1. soak the sandalwood powder in water for 12 hours. do cover the pan with a lid.

2. next line a strainer with muslin. stir the solution well before straining as the sandalwood powder settles down. begin to pour the solution through the strainer.

3. if the strainer becomes full, then wait and let the solution percolate through muslin slowly. the fine particles of sandalwood settle down and collect on the muslin. use a spoon or spatula to make way for the solution to get filtered.

4. here’s the collected sandalwood particles. just press with the spoon so that all the water is drained off. lastly, you have to take the whole muslin in your hands and tighten it so that all the water is squeezed off completely. don’t throw away the leftover sandalwood particles. give them to your plants. thats what i did.

5. now add sugar to the strained sandalwood solution.

6. keep the solution on the stove top. stir till the sugar dissolves. bring to a boil and continue to simmer, till the solution becomes sticky or you can also cook till you get a one thread consistency.

7. when the syrup is done, once again strain the hot solution directly into a sterilized glass jar or or in another pan. if straining in a pan, then pour from the pan to a sterilized jar or bottle. close tightly and let the syrup cool down at room temperature. i got 1 litre of sandalwood syrup from 125 gms of sandalwood powder.

8. once cooled, keep the sandalwood syrup in the refrigerator. when making the sandalwood sherbet, dissolve ¼ or 1/3 part of the syrup with ¾ or 2/3 parts of plain water or chilled water. adding ice cubes is optional. stir well and then serve sandalwood sherbet. the syrup stays good for about 15 to 20 days.




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This post was last modified on October 28, 2016, 12:43 am

    Categories BeveragesKids RecipesNavratri & Fasting RecipesSummer RecipesVegan Recipes