“Vetiver (Khus) is used as a flavoring agent, usually through khus syrup. Khus syrup is made by adding khus essence to sugar, water and citric acid syrup. Khus essence is a dark green thick syrup made from the roots of khus grass (vetiver grass). It has a woody taste and a scent characteristic of khus. The syrup is used to flavor milkshakes and yogurt drinks like lassi, but can also be used in ice creams, mixed beverages like Shirley Temples and as a dessert topping.” – according to Wikipedia
Lemon juice acts as a preservative. With the below mentioned quantity, you will get 700 ml of syrup. Vetiver / Khus can be found in any country medicine stores / naatu marundhu kadai. Since I’ve used palm jaggery as sweetener, the color of syrup is dark brown. If you use refined sugar, the result will be a light brownish color. The syrup is very fragrant and gives a mild muddy aroma. Some of the sharbat recipes prepared with nannari syrup, where vetiver sharbat can be instead used, Mango Nannari Syrup Sharbat, Grapes Nannari Syrup Soda, Lemon Masala Drink, Rambutan Sharbat & Lemon Salt Juice – Flavored with Nannari Syrup. If you try any of my recipes, do share your feedback.
Yields 700 ml approx
Cooking time : 80 minutes
- 40 gms vetiver / khus grass (Chrysopogon zizanioides)
- 5 cups water (or 1000 ml)
- 300 gms palm sugar / jaggery (i have used 250 gms of palm jaggery and 150 gms of white sugar)
- juice from 2 lemons
- Take vetiver and wash it well under running tap water to remove mud / dust particles. Using a kitchen scissor, chop them into small pieces. Take a vessel and put chopped vetiver. Fill the vessel with 5 cup water and keep it close. Let it rest overnight for at-least 12 hours.
- Next day, strain the water through a clean kitchen cloth. Discard vetiver. Take the strained water in a pan and add palm jaggery and sugar. Stir well and make sure it is dissolved well. If you see any dirt or dust particles which may float on top of water, then filter them and keep the pan on stove. Switch on the flame and change to low-medium. Stir it occasionally.
- Cook it till you get one-string consistency syrup most probably like the consistency of honey. It took me around 80 mins to get the correct stage. The time may vary depending on the pan or vessel you use to prepare the syrup. Switch off the flame and let the syrup come to room temperature. Add lemon juice and stir well. Store the syrup in a clean and sterilized jar. Keep this in refrigerator.