Bael Ka Sharbat Recipe – Wood Apple Squash Drink
Introduction
Welcome to the delightful world of refreshing beverages with our Bael Ka Sharbat, a traditional North Indian wood apple squash drink that is both invigorating and nourishing. This easy-to-make drink harnesses the unique flavors of the bael fruit, also known as wood apple, celebrated for its sweet and tangy notes. Perfect for summer days, Bael Ka Sharbat is a splendid choice to cool off and impress your family and friends. The natural sweetness from jaggery, the tanginess from lemon, and the aromatic touch of mint and spices create a harmonious blend that elevates this drink to a must-try status.
Ingredients
| Ingredient | Quantity |
|---|---|
| Wood apple (bael fruit) | 1 |
| Jaggery (or sugar) | 2 tablespoons |
| Black salt (Kala Namak) | To taste |
| Cumin powder (Jeera) | 1 teaspoon |
| Lemon juice | 1 |
| Mint leaves (Pudina) | As required |
| Water | Chilled |
| Ice cubes | As needed |
Nutritional Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 80 |
| Carbohydrates | 20 g |
| Protein | 1 g |
| Fat | 0 g |
| Fiber | 3 g |
| Sugar | 10 g |
| Sodium | 5 mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 0 minutes |
| Total Time | 10 minutes |
Servings
| Servings | 2 |
Instructions
To embark on this delightful journey of flavors with Bael Ka Sharbat, begin by gently muddling a handful of fresh mint leaves in a bowl. Set them aside, allowing the essence of mint to infuse the drink later. Next, prepare the wood apple by breaking it open with a firm tap on the floor. The fruit can be somewhat tough, but the effort is worth it for the rich pulp inside.
Using a spoon or a scooper, carefully scoop out the pulp and place it in a large bowl. Once you have the pulp in the bowl, pour in a bit of chilled water. With your hands, mash the pulp to separate the seeds, extracting as much juice as possible. The unique texture of the pulp may make this step a bit messy, but the end result will be rewarding.
Now, strain the mixture through a fine sieve to remove any seeds and fibrous bits, leaving you with a smooth liquid. This process can be repeated: add more water and strain again to ensure you have extracted all the delicious flavors from the pulp. Once the liquid is ready, it’s time to enhance it with sweetness and spice.
Incorporate the jaggery (or sugar) into the strained liquid, followed by the freshly squeezed lemon juice, black salt, and cumin powder. Don’t forget to add the muddled mint leaves; they will provide a refreshing burst of flavor. Adjust the quantity of black salt and cumin according to your taste preferences, making this drink truly your own.
To finish, add additional chilled water to achieve your desired consistency, and mix in plenty of ice cubes to serve this drink at a refreshingly cold temperature. Pour the Bael Ka Sharbat into glasses and enjoy the delightful fusion of flavors that will tantalize your taste buds.
Bael Ka Sharbat is not just a drink; it is an experience. Serve it on its own as a revitalizing summer beverage, or elevate your hosting game by offering it as a welcome drink to guests alongside tasty snacks like Baked Chevdo (Chivda Mixture) and Baked Mathri (Non-Fried Tea Time Snack). The unique flavor profile and beautiful presentation will surely impress everyone at your table.
Tips for Perfection
- For a creamier texture, you can blend the bael pulp with a little bit of yogurt before straining.
- Experiment with flavors by adding a hint of ginger or some spices like black pepper for an extra kick.
- Adjust the sweetness according to your preference; the jaggery not only adds sweetness but also imparts a distinctive flavor.
Enjoy your homemade Bael Ka Sharbat, and celebrate the taste of tradition and summer in every sip!
