Jeera Soda Recipe

Sharbats and squashes are a tradition in India. My mother used to make various varieties and store them for a full year. Kesar chandan sharbat, kokum juice, and jeera soda were the most popular.

During the summer, when keeping oneself hydrated was essential, a few teaspoons of one of these concentrates were mixed with water or chilled club soda to make instant, refreshing beverages.

In this post, I am sharing the jeera soda recipe, a specialty of my mom’s. Try it, and let me know how you liked it in the comments.

You can make the jeera concentrate and refrigerate it for up to a month. Whenever you feel like sipping something refreshing, simply mix the concentrate with chilled club soda, and your drink will be ready.

How To Make Zeera Soda

Step 1: Dry-roast ½ cup cumin seeds and 1 tablespoon black peppercorns until slightly browned, stirring frequently over medium heat.

Step 2: Remove the pan from the heat and let the spices cool down for 5 minutes. Add the roasted spices to a grinder.

Step 3: Grind to make a fine powder.

Step 4: Transfer this powder to a nonstick pan with 1 cup of granulated sugar, 4 teaspoons of black salt, 4 teaspoons of chaat masala powder, and 1 cup of water.

Step 5: Mix well.

Step 6: Cook over medium heat for 10-12 minutes, stirring frequently, until a thick syrup forms.

Step 7: Remove the pan from the heat. Pass the syrup through a fine-mesh strainer.

Step 8: You can now store this syrup in a glass bottle for up to a month.

Step 9: To make jeera soda, add 3-4 ice cubes to a glass. Add 1 tablespoon of lime juice and 2 tablespoons of jeera syrup to the glass. Stir the syrup before use.

Step 10: Top the glass with chilled soda and stir to combine. Serve immediately.