It’s raining incessantly since yesterday. Ever since I’ve moved to Pune, I’ve come to dislike rainy season a lot to the extent that my dislike is bordering towards hate! Continuous humid & moist air, no Sun, smelly clothes & prolonged period of rainfall gets to me!! Though I agree it has its moments too! Let me try and forget the weather and concentrate on the post.
I love Bael ka sharbat. There is no other way of putting it. I simply love it and I’m the only one who does in my immediate family except my late grand father. It used to be a special dada-poti moment every summer. This was one of the first things I learned in the name of ‘Kitchen’ from my grand mother when I must have been teeny weeny girl.
My mother’s house has 3 trees which yield 100s of fully ripe bael each season. So this time when I was at my mom’s place I had the perfect opportunity to enjoy it again (daily.. :D). There are many ways to make it especially by adding lime juice, the recipe I follow is preferred in my household.
- 1 – medium Bel Pathar
- 3 Tbsp – Sugar
- Break Bel & scrape the pulp out.
- Soak in water. The water should be just enough to soak.
- Allow it to soak for 2 hours.
- In a separate bowl, take 1 cup water and add sugar. Stir to mix well. You can completely omit this step & use powdered sugar.
- Once the pulp is soft with soaking, use your hands to further mash it.
- Now place a strainer on the bowl with sugar & water and pour the pulp on it.
- Strain well. Discard the seeds & fiber.
- Now add cold water to dilute according to taste. I prefer a thick sharbat.
- Garnish with fresh mint leaves. Serve chilled. I garnished with crushed cherries.
Note – Bael is known for its digestive properties, however too much consumption at a go can leave you with upset tummy – so enjoy with caution 🙂