2 tbsp fennel seeds, 2–3 tbsp sugar or jaggery, 2 cups water (for soaking), 1½ cups chilled water, 1 tbsp lemon juice (optional), and a pinch of black salt or plain salt (optional).
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Soak 2 tablespoons of fennel seeds in 2 cups of water overnight. In the morning, grind the soaked seeds with the same water into a fine paste.
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Strain the paste using a fine sieve or muslin cloth to extract smooth fennel water.
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Add sugar or jaggery to taste, stir until it dissolves, then mix in 1½ cups of chilled water.
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Optionally, add lemon juice and a pinch of black salt. Serve cold with ice or refrigerate for later.
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This sharbat cools the body, aids digestion, freshens breath, and is a great natural detox drink for summer.
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