Bel ka sharbat is a very refreshing beverage made with stone apple/wood apple or Bel as I know it. This fruit has a lot of health benefits. It is good for digestion. It helps to purify the blood and is popular for its cooling properties. Bel is available in the market during the summers and the best way to use it is by making bel ka sharbat. In this recipe, I have also shared a short cut to give a long life to the bel ka sharbat.
Bel: Ripened fruit is required to make bel ka sharbat.
Sugar: I have used boora shakkar to make this sharbat. You can use granulated sugar or jaggery too.
Flavoring: A hint of black salt and roasted cumin seeds powder gives a good kick to the sharbat. Cardamom powder, black pepper powder can also be added.
It can be served to the guests during summers or can be relished any time during the day.
1.This recipe makes 4-6 glasses of sharbat.
2.Break open the bel fruit.
3.Take out the pulp. Scrape the pulp from the shell too.
4.Add in 1 cup of water. And leave for 15-20 minutes.
5.Thereafter mash the mixture. You can use a bhaji masher too.
6.Strain the mixture to remove the seeds and hard fibre (hard fibre? you know what I mean!). In the process to might have to add ½ cup of water more.
7.In the bel concentrate, add 1 tsp roasted cumin seeds (jeera) and ½ tsp black salt (kala namak).
8.To make bel sharbat add in 1 and ½ - 2 cups of water more to the concentrate. Mix well. Add ice cubes and serve chilled.
9.To keep it for a longer time set in ice tray. Once it freezes take out the cubes and put in a zip lock bag. Keep in the freezer. Use 4-6 cubes per glass of sharbat.
10.Serve chilled. Bon appétit!
PREP TIME 15 minutes + 15 minutes rest time
COOK TIME 0 minutes
TOTAL TIME 15 minutes + 15 minutes passive time
To make the concentrate
To make bel ka sharbat
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