INGREDIENTSFalsay 1 kg, washed
Sugar 1 kg
Lemons 4
Black salt pinch
Water 3 cups
2 COOKING DIRECTIONS
Boil the falsay with three cups of water. Strain through a medium fine sieve and extract all juice and pulp by pressing down with a spoon.
Pour into a pan add sugar and cook till the sugar dissolves.
Cool and add juice of four lemons and black salt.
Pour in a freezer container, cover and freeze.
For one medium glass of shervet use one tbsp of frozen falsay, add cold water and ice and stir.
Falsa pulp may also be served with ice cream.
Lemons 4
Black salt pinch
Water 3 cups
2 COOKING DIRECTIONS
Boil the falsay with three cups of water. Strain through a medium fine sieve and extract all juice and pulp by pressing down with a spoon.
Pour into a pan add sugar and cook till the sugar dissolves.
Cool and add juice of four lemons and black salt.
Pour in a freezer container, cover and freeze.
For one medium glass of shervet use one tbsp of frozen falsay, add cold water and ice and stir.
Falsa pulp may also be served with ice cream.
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