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Wednesday, April 13, 2011

Bel Sharbat


1 Bel fruit
1 lit water

for sweet juice
sugar as per taste

for sweet and salty juice

black salt as per taste
roasted jeera powder as per taste
sugar as per taste


  • cut the bel fruit. Scoop the flesh of the bel fruit with the help of a spoon.
  • pour the water in a vessel.
  • transfer the scooped fruit in the vessel and cover it. keep this aside for 5-6 hours.
  • Sieve the water and discard the seeds.
  • transfer the juice into a bottle and store in the fridge.
  • At the time of serving, if you like sweet juice, transfer the juice in a serving glass add powder sugar as per taste, mix and serve.
  • if you prefer slightly sweet and salty, add black salt, sugar and jeera powder as per taste, mix well and serve.

  • if you like the juice to be of a thin consistency, at the time of serving add more quantity of water and mix well.
  • you can also add 1/2 tsp of lemon for the sweet and salty version.
  • you can add normal salt along with the black salt.
  • I prefer to soak the pulp of the bel overnight.
  • powdered sugar or castor sugar is preferred over granular sugar to add to any shake or juice as its easy to dissolve.
  • serve this chilled to beat the scorching heat!!

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