Kulki Sarbath Recipe
Make Kulki Sarbath Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Syrup base
Kulki (spherical crushed-ice balls)
Garnish & finish
Method
Syrup base
- 1
Make sugar syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Stir over medium heat until sugar dissolves and syrup barely comes to a simmer (3–4 minutes). Do not boil vigorously; you want a clear, slightly viscous syrup.
- 2
Flavor and balance
Remove syrup from heat. Stir in 1 tablespoon lemon juice and 1 teaspoon rose water. Add a pinch (about 1/8 tsp) of salt to enhance flavor. If using green food color, add 1 teaspoon now and stir until the color is uniform. Let the syrup cool to room temperature, then chill in the refrigerator until cold (at least 30 minutes).
Kulki (spherical crushed-ice balls)
- 3
Prepare crushed ice
Place 6 cups of ice cubes in a heavy-duty blender, food processor, or sturdy zip-top bag (if using a mallet). If using a blender or processor, pulse in short bursts until you obtain small pea-to-granule-sized ice (not slushy). If using a bag and mallet, wrap the bag in a kitchen towel and gently tap until you have evenly crushed ice. Add up to 2 tablespoons cold water only if the machine is having trouble crushing the ice; avoid melting it.
- 4
Form kulki (optional shaping)
For round kulki: scoop heaping tablespoons of crushed ice and pack lightly with a small spoon or use a melon baller to form compact spheres. Work quickly so ice doesn't melt. Place formed kulki on a tray lined with parchment and keep in freezer for 3–5 minutes to firm up if needed. Alternatively, serve loose crushed ice directly.
Garnish & assembly
- 5
Prepare serving glasses
Chill 4 tall glasses in the freezer for 5–10 minutes (optional). Add a lemon slice and two mint leaves to the bottom of each glass; lightly bruise the mint between your fingers first to release aroma.
- 6
Assemble Kulki Sarbath
Divide the kulki (either spherical ice balls or crushed ice) evenly among the 4 glasses. Pour the chilled flavored syrup over the ice — about 3 tablespoons (45 ml) per glass to start — adjusting to taste so drink is pleasantly sweet and tangy. Gently stir so the syrup soaks the ice and distributes the flavor.
- 7
Finish and garnish
Top each glass with a sprinkle of chopped pistachios (about 1/2 tablespoon per glass), a small pinch of salt (a light dash to each glass from the 1/4 tsp), and a mint sprig. Add a lemon slice on the rim. Serve immediately with a straw and long spoon so drinkers can break up the kulki as they enjoy.
