Amla sherbet syrup - Indian Gooseberry Juice Syrup

Amla sherbet syrup step by step instructions:

Amla or Indian gooseberry is available in abundance during winters and its health benefits are known to everyone. It has a high Vitamin-C content present in it.
There are many things which can be made from amla which can be stored throughout the year. Among those are juices, pickles etc.
Today I will be showing you how to make concentrated amla juice which can be stored in the refrigerator for 5-6 months easily.
The ratio of amla juice to sugar is 1:2. I find this perfect. If you want you can increase the sugar. Don’t decrease it otherwise it will taste very sour.

Let us start cooking!!!

Ingredients:
Indian Gooseberry (Amla): 1 kg
Lemon juice: 1 cup
Ginger: 30 gms (washed and peeled)
Sugar: 8 cups (~ 1 kg)
Water: 4 cups

Method:
1. Wash the amla and clean them with a dry cloth. The amla should be wiped nicely.

2. De-seed the amla.

3. In a juicer grinder, take out the juice of the cut amla pieces and ginger. Keep aside the juice.

4. We will get 600 ml of juice from 1 kg of amla.

5. In a pan take water and sugar.

6. Let it boil until it becomes white and frothy. This point converts the sugar into bura or tagar. After this stage the sugar starts to caramelize. So we need to be very careful and keep observing the syrup. This procedure will take around 13-15 minutes. Switch off the flame. This bura will again liquefy as soon as we add the amla juice to it.

7. Immediately add the amla juice and lemon juice to the bura. You will see that when we add the juice to bura, the bura and amla juice mix very well and we get nice thick liquid syrup.

8. Let the mixture cool.
9. Store in an airtight container in the refrigerator.

10. Healthy and super yummy “Amla Sherbet Syrup” is ready!
11. To prepare the sherbet, pour 2 tbsp of amla syrup in a glass and add 300 ml of water. Add cumin seeds powder, black pepper powder, salt, and rock salt. Mix well. Healthy and cool "Amla Sherbet" is ready for a hot afternoon.

Tips:
1. The main point to remember here is to switch off the flame at the correct time when the sugar converts into bura. If you cook more, sugar will caramelize and the sherbet will get that flavor too. If you like the caramelized flavor then you can certainly cook the chasni more.
2. The quantity of ginger can be increased or decreased as per one’s choice.

See you soon with a new recipe till then Happy Cooking!!!