Bel ka Sharbat | Wood Apple Juice

Bel ka Sharbat | Wood Apple Juice | Bael Squash

Bel ka sharbat (बेल का शरबत) is a refreshing and cooling drink that is also a very healthy and nutritious. Bel fruit also known as wood apple or Bengal quince is a sweet, aromatic fruit and typically eaten fresh, dried, or in juice form. Bel fruits are round shaped fruit with a hard exterior and soft, pulpy from inside. Bael Sharbat is a traditional recipe, often found in the households of North Eastern India, especially during summers. This natural coolant not only quenches your thirst but also provides instant energy.

Bael fruits are a power punch of various nutrients like beta-carotene, protein, riboflavin and vitamin C. It is loaded with vitamin B1 and B2, thiamine, riboflavin, niacin, carotene and possesses good amounts of minerals like calcium, potassium, fiber and good fats. These fruits are also popular for antioxidant, anti-inflammatory and laxative properties and it has been in use for its medicinal and therapeutic properties in Ayurveda. Consuming bael fruit can help treat certain health conditions, including digestive disorders.

For bel sharbat, you will need a ripe and yellowish bel fruit. Scarp out the pulp and mash. The sharbat can be sweetened with jaggery or sugar. So let’s make this refreshing bel ka sharbat.

Course: Beverage
Cuisine: North Indian
Prep. Time: 20 minutes

Ingredients:

1 small and ripe bel
3 tbsp. sugar
2 cup water, chilled
Black salt (optional)

Instructions:

Wash the bel fruit nicely with water.
Break the bel and scoop out all the soft pulp from within.

Take pulp in a bowl and add water.

Mash the pulp till it softens and turns into semi-fluid consistency.
Seive the mashed pulp with a strainer to remove any solid particles or impurities.

Now add sugar and mix properly. You can add more water to adjust consistency as per your requirement. You can add some salt if you prefer.

Add some ice cubes.
Pour in a glass and enjoy the yummy drink.

Tips:

You can increase or decrease the consistency of the sherbet by adding water as desired.
You may add roasted cumin powder.
You can refrigerate the remaining juice and consume within a few hours.
You can soak the pulp in water for 20 minutes so that it can be easily mashed.

You may try other fruit juice:

Orange Juice

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