Sikanjabeen Lemuni

A variant of Sikanjabeen made with the addition of lemon juice and rose water to vinegar and honey.

Ingredients

Khall-i-Nai Shakar/ Ganne ka Sirka (sugarcane vinegar) 150 mL; Aab-e-Lemun (lemon juice) 150 mL; Araq Gulab (rose water) 150 mL; Asal (honey) 1 kg

Method of Preparation

Heat honey in a deep pan on low flame and remove froth. Add the remaining ingredients and boil again on medium flame, removing froth, until it reaches the required syrup (Qiwam) consistency. Cool and store in a bottle/glass jar. Serving: 20-50 mL mixed in water.

Health Benefits

A tasty, soothing summer drink; a good appetizer that aids digestion after meals. Tonic for stomach, liver and spleen; increases urine output. Recommended for those recovering from chronic fevers/illness. Very effective for nausea, vomiting and loss of appetite in pregnant women, and for countering summer diarrhea. Note: Not advisable for diabetic patients.