My nani makes all her sherbet concentrates at home from scratch, and the few that I’m fond of are pineapple, rose and this jasmine one right here. The beauty of this recipe is that it opens your eyes to just how impure the sugar we buy from the Kirana shops really is as you spoon out the scum that floats on top.
Jasmine flowers 250g, ask for Tapasra in local Mumbai stores, which means the jasmine flowers are still attached to their green stems. Keep refrigerated till you start on the sherbet.
Milk 1 tsp
Elaichi powder 1/2 tsp
Raspberry red liquid food colour (I prefer Viola)