This is a cooling drink made from the extract of the root of the Asparagus racemosus.
The tuber is first skinned, washed properly and then pounded with a little bit of water to takeout the extract. Lime juice, in a 4:1 ratio, is also kept ready.
To make the sharbat, first boil together a few one-inch pieces of cinnamon, two and a half kilos of sugar, and water. Strain the mixture. To the strained mixture, add a teaspoon of citric acid and put on the fire once more. Bring to boil and wait for the mixture to attain a thread-like consistency when poured off a spoon. Add the sharbat extract and the lime juice to this and bring to boil again. Once the liquid mixture has started to boil, remove from the fire.
The sharbat is ready.
Before transferring it into a bottle, add a little bit of potassium metabisulphate as preservative and wait for it cool. Once the mixture is cooled, it is ready to be stored.