Herbal Cough and Asthma Syrup (Sharbat)

Herbal Cough and Asthma Syrup (Sharbat)

This traditional herbal restorative combines the natural sweetness of dried figs and rock sugar with a complex bouquet of botanical ingredients including licorice, violet flowers, and jujube. The slow-simmered reduction creates a rich, amber-hued syrup designed to be diluted with water for a soothing, aromatic beverage. A classic example of historical home remedies, it balances sweet, herbal, and earthy notes in a concentrated cordial that captures the essence of its diverse ingredients.

Ingredients

  • 5 pounds Chinese Rock Sugar (Khadi Sakar) (Crushed. Originally '5 Sher'.)
  • 1 1/8 pounds Dried Figs (Anjir) (Originally '1 Sher and 1 Navtank'. Use new, high-quality figs.)
  • 4 ounces Varguda (Sebesten plum/Cordia) (Originally '1/4 Sher'. Likely Cordia myxa or latifolia (Lasoda).)
  • 1 pound Unnab (Jujube fruit) (Originally 'Sher' (implied 1 Sher).)
  • 2 ounces Black Raisins (Kali Drakh) (Originally '1 Navtank'.)
  • 2 ounces Jufa (Hyssop) (Originally '1 Navtank'.)
  • 2 ounces Gulbanafsha (Sweet Violet flowers) (Originally '1 Navtank'.)
  • 2 ounces Khatmi (Marshmallow root/seeds) (Originally '1 Navtank'.)
  • 2 ounces Hansraj (Maidenhair fern) (Originally '1 Navtank'.)
  • 2 ounces Jethimadh (Licorice root) (Originally '1 Navtank'.)
  • 2 ounces Khambaji (Mallow seeds) (Originally '1 Navtank'. Likely Khubazi/Malva sylvestris.)
  • 35 grams Cardamom pods (Originally '3 Tola'. Approx 1.2 ounces.)
  • 1.25 gallons Water (Divided use. Originally '8 Sher' (approx 1 gallon) and '2 Sher' (approx 1 quart).)

Instructions

  1. 1Clean all the botanical ingredients thoroughly. If any items require washing, rinse them gently with cold water and wipe them dry immediately with a cloth. Crush the ingredients coarsely in a mortar and pestle.
  2. 2Place the crushed ingredients into a tinned (kalai) vessel or a non-reactive stainless steel pot. Pour in 8 pounds (approx. 1 gallon) of cold water. Cover the vessel and let it soak undisturbed for 2 days.
  3. 3On the third day, transfer the mixture to a deep, heavy-bottomed pot. Place on the stove over low heat. Simmer slowly until all ingredients are soft and the water has reduced to approximately 3 pounds (about 6 cups). Remove from heat, allow to cool slightly, and mash the ingredients thoroughly with your hands to extract the pulp.
  4. 4Wash a piece of coarse cloth, wring it out, and tie it loosely over the mouth of a clean pot. Strain the mashed mixture through this cloth to collect the juice. Take the leftover residue (chucha) and place it back in a pot with 2 pounds (approx. 1 quart) of fresh cold water. Boil this again until half the water evaporates. Strain this second batch through the cloth as before, squeezing well, then discard the dry residue.
  5. 5Wash the straining cloth again. Dissolve the rock sugar into the combined strained juices. Strain this sweetened liquid once more through the clean cloth to ensure clarity. Place the liquid on the stove and bring to a boil. Let it bubble 4-5 times, then reduce heat to very low (simulating embers) and stir constantly.
  6. 6Cook until the syrup reaches a 'one-thread' consistency. It must be precise: if too thin, it will spoil; if too thick, it will crystallize. Once the correct consistency is reached, remove from heat. Allow to cool completely, then fill into bottles and seal tightly (traditionally with wax). To serve: Mix 1 dessertspoon (approx. 2 teaspoons) of syrup into a wineglass (approx. 2 oz) of cold water.
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