Exotic, fragrant and cooling sandalwood syrup made with sandalwood powder, sugar and water. No preservatives added.
or 1250 ml water
4 to 5
organic unrefined cane sugar
or regular sugar or 600 to 750 grams sugar
soaking and straining sandalwood powder:
Soak the sandalwood powder in water for 12 hours. Stir well when you add the sandalwood powder to the water.
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.
If the strainer becomes full, then wait and let the solution percolate through muslin slowly.
The 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.
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.
making sandalwood syrup recipe:
Now add sugar to the strained sandalwood solution.
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.
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.
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.
Once cooled, keep the sandalwood syrup in the refrigerator.
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.
Adding ice cubes is optional. Stir well and then serve sandalwood sherbet.
The sandalwood syrup stays good for about 15 to 20 days.
sandalwood syrup - https://www.vegrecipesofindia.com/sandalwood-syrup-recipe-sandalwood-sherbet/