5 Benefits Of Drinking Khus Sharbat This Summer; Find Recipe Inside

For many people in India, the beginning of summer means the arrival of a green-coloured concentration, which is used to make a fantastic and delightful drink known as Khus sharbat. Khus essence, a syrup made from the roots of khus or vetiver grass, is responsible for the green colour. Khus sharbat is a cooling diuretic that makes a great summertime beverage. Before the widely accessible fizzy and ready-to-drink summer beverages, it was a summertime mainstay. On the other hand, khus sharbat offers several health benefits.

Read more: Mint Gur Sharbat: The Perfect Drink For A Refreshing Summer Escape

Hydrates Your Body

Above all, there is nothing quite like the delight of sipping a cool glass of khus sharbat in the intense heat. This cooler for summer really aids in lowering excessive thirst. You might also add some lemon juice to increase its nutritional content as well as flavour.

Rich In Antioxidants

It is reported that khus contain significant levels of antioxidants. In addition to enhancing immunity, these antioxidants shield tissues and organs from harm caused by free radicals according to the National Library of Medicine. Make the most of it by consuming plenty of this nutritious beverage.

Provides Relief From Eye Redness

Khus sharbat is a diuretic with cooling qualities. In addition, khus is a great source of zinc, which helps prevent a number of eye problems. During the summer, sipping a glass of khus sharbat may help lessen the redness that comes from too much heat in the eyes according to the Journal of Medicinal Plants Studies.

Regulates Blood Circulation

Numerous elements, including iron, manganese, and vitamin B6, are present in the roots of khus grass. These minerals have a critical role in promoting improved blood flow and preserving normal blood pressure according to a study by the World Journal of Pharmaceutical Research.

Khus Sharbat Recipe

Here's how you can make this sharbat at home:

Ingredients:

• 100 grams vetiver roots (khus)
• 1 litre water
• 300 grams sugar
• 1 tablespoon citric acid (optional)
• Ice cubes for serving
• Mint leaves and lemon slices for garnish (optional)

Method:

• Wash the vetiver roots (khus) thoroughly to remove any dirt or impurities.
• Cut the roots into small pieces to make it easier to extract the essence.
• In a large pot, bring the water to a boil and add the vetiver roots.
• Simmer the mixture over low heat for about 20-30 minutes, allowing the roots to infuse their flavour into the water.
• Turn off the heat and let the mixture cool down to room temperature.
• Once cooled, strain the mixture using a fine mesh sieve or cheesecloth to separate the liquid (khus essence) from the roots.
• In a separate pot, combine the sugar with an equal amount of water (1:1 ratio) and heat until the sugar dissolves completely, creating a simple syrup.
• Add the khus essence to the simple syrup and mix well. You can also add citric acid at this stage for a tangy flavour (optional).
• Let the khus sharbat syrup cool down and then transfer it to a clean glass bottle or container for storage.
• To serve, dilute the khus sharbat syrup with cold water or soda according to your preference. Add ice cubes, mint leaves, and lemon slices for garnish, if desired.
• Stir well before serving and enjoy the refreshing and aromatic khus sharbat.

Note: You can adjust the sweetness and strength of the khus sharbat by varying the amount of syrup and water/soda used while serving. Store the remaining syrup in the refrigerator for future use.