I remember from the earliest days of Mr. Riaz’s and my relationship that Mr. Riaz would always talk very fondly of Lala. Lala was my father in law and that sandal sherbat was his most favorite drink. There were lots of times we would buy this overly sweet commercially prepaired sandalwood syrup to make the sherbat with. In Pakistan these are very expensive and they put sugar that was like rock candy like consistancy and even more sweet then it is here in USA because it is very expensive there and it is obvious I do not consume white sugar and haven’t been for years and I really don’t miss it.
I managed to get some chandan which is also known as sandalwood powder which is food grade quality from Amazon. I do not recomend using the commercially prepaired syrup at all and what I am doing here is not making a syrup at all what I am doing is enough to make 2 liters of sherbat and without adding any type of white sugar. Add 1/4 cup of either coconut sugar, turbindano sugar, honey, rice syrup, sugar free syrup which can be bought from any store that sells Arabic groceries, agave nectar or 4 envelopes of stevia and set this aside.
In a tea kettle add 4 cups of water and set it on the stove and listen for it to whistile then turn the heat off. Add 1 tsp of food grade sandalwood powder to a thermal container and let it sit until it is at room temp. Strain the liquid in to the pitcher, add 1 drop each of food grade sandalwood essence, rose essence and kewra essence, the remaining water from the tea kettle, stir and add 1 oz of lemon juice and add 3 cups of filtered water. Stir and place in refrigerator to chill. When it is chilled enjoy either with or without ice.
This is perfect for a hot day or even when you are breaking your fast during Ramadan and for diabetics please check your sugar on a regular basis please. Also I got my edible sandalwood oil from either Ebay or Amazon.
