Bael Ka Sharbat or WoodApple Sherbet is a refreshing summer drink made fresh with summer stone fruit called bael pathar. This fruit is widely available in northern parts of India and consumed either raw or as sherbet by many. Bael is full of many health benefits and a must have in summer.
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.
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. :)
Bael Ka Sharbat or WoodApple Sherbet
- 1 wood apple bael
- 3 tbsp sugar granulated
- 3 cup cold water
- 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.
- 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.
- 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.
- Add cold water to this wood apple mixture and dilute according to taste. I am more for a thick sherbet. Garnish with fresh mint leaves. Serve chilled.
- Bael is known for its digestive properties, however too much consumption at a go can leave you with upset tummy – so enjoy with caution.
- This recipe is very adaptable, so adjust according to your taste – reduce sweetness, add more salt, or more water, etc.