Bael Ka Sharbat (Wood Apple Sherbet) – A Summer Delight
Update – See my latest post – Revisiting Wood Apple Sherbet/ Bael ka Sherbet through the lens for the same recipe in a different look! This is a part of Revisit Food Photos through the Lens Series.
Update – I have updated newer photos in better styling as I kept experimenting with the sherbet quite regularly.
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.
Wood Apple Sherbet | Bael ka Sherbet
|1||medium sized wood apple|
|3||tablespoons of sugar|
|3||cups of cold water|
|1 medium sized lemon (optional)|
|shikanji masala for taste (optional)|
|1.||Bang the wood apple against a hard surface like your floor or a counter top. Just be careful if the surface is fragile and can break with banging. Or alternatively you can use a small hammer to gently tap the wood apple few times till cracks appear. Then pull it apart firmly. Using a spoon scrape the pulp out and soak the pulp in water for 2 hours. The water should be just enough to soak.|
|2.||In a large bowl, take 1 cup water and add sugar, stir to mix well. You can even use use powdered sugar to make it easier to mix sugar. Keep aside.|
|3.||Once the soaked pulp is soft, use your hands to further break it down and mash. Place a strainer on the bowl of sweetend water and pour the pulp on it. Strain well. You may need to squeeze some remaining juices using your hand. Discard the seeds & fibre.|
|4.||Add cold water to this wood apple mixture and dilute according to taste. You can now add lemon juice and shikanji masala as per your preference. I am more for a thick sherbet. Garnish with fresh mint leaves. Serve chilled.|
This is a family recipe.
This recipe is very adaptable, so adjust according to your taste – reduce sweetness, add more salt, or more water, etc.
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 :)