225 g grapes, green, seedless
3 tbsp castor sugar, finely ground granulated
1 tsp cumin seeds, roasted & ground salt
2 tsp lemon juice water, chilled, 750 ml
1 mint, fresh, few sprigs
Directions
Wash grapes and crush them throughly. Pour in water. Mix well. Strain
through a sieve. Add all the seasonings. Mix well. Chill. Serve,
garnished with mint leaves.
MAKES: 6 large glasses SOURCE: _Rotis and Naans of India_ by Purobi
Babbar, published in Bombay posted, not tested by Anne MacLellan
Servings: 6 glasses,lg
Angoor Ka Sherbet Recipe brought to you by Recipe Ideas
Categories: Dessert; Vegetable
The History of Recipes
Academics have traced the existance of recipes way back into ancient history, at least as far into history as the ancient Egyptians, and quite possibly further than that. In practice though, mostly, these early cook books were just primitive pictorial recipes for meal preparation.
During Roman times around 25BC a man called Apicius created a collection of scripts detailing recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient chefs used many aromatic flavours, including many that are still in use today such as basil, fennel and dill. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from the Middle-East, including coriander, parsley, and rosemary. The introduction of these new tastes led to an increase in cookery books, some of which are now in private collections. By the arrival of the 20th century, cooking publications are in great demand, mostly due to increased literacy, more leisure time and being a little richer. |
We hope you enjoy this Angoor Ka Sherbet recipe.
