Summer is the time to whip up a smoothie and go a bit easy on the coffee. But nothing is more refreshing than a glass of chilled sherbet in this heat, and believe it or not, many can be made at home without much fuss.
In case you can’t think of recipes, then you can go for these easy ones by Chef Mahipal Singh, Crowne Plaza Today New Delhi Okhla, and impress your friends and family on a sultry summer afternoon.
Burans ka sherbet (Himalayan flower drink)
Mainly found in Uttarakhand or the Himalayan region, Burans is the state tree of Uttarakhand and the state flower of Nagaland. Bright red in colour, similar to rose or strawberry drink, with jelly like texture, Burans flower juice taste tangy and sweet.
12 – Burans flower
1 cup – Sugar
1 cup – Water
1/2 cup – Lemon juice
A pinch of salt
A pinch of cardamom powder (optional)
* Wash the flowers and remove the petals. Discard the green parts of the flower.
* Take a cup of sugar and add half a cup of lemon juice to it.
* Heat, stir and dissolve sugar in lemon juice in low flame for a few minutes. Add cardamom powder, salt and mix well.
* Let the sugar dissolve properly and wait till a sticky syrup forms.
* Remove the syrup from the flame and allow it to cool.
* Add the burans extract and mix it well.
* While serving, add one measure of syrup with two measures of water (ratio can be adjusted to suit your need)
* Serve chilled.
Phalse (falsay) ka sherbet
Phalsa is a summer fruit, which is available from April to June. According to Ayurveda, the fruit reduces thirst and burning sensations, and cures heart and blood disorders.
1kg – Falsay
4 – Lemons
2g – Black salt
3 cups – Water
* Wash falsay and boil them well in three cups of water. Cook for 20-30 minutes.
* Now strain through a medium fine sieve and extract the pulp by pressing down with a spoon.
* Take a saucepan, add some sugar and pulp in it and cook for 10 minutes or until the sugar is dissolved.
* Let it cool.
* Add some lemon juice and black salt. Stir it well.
* Pour the mixture in a freezer container and let it refrigerate for a bit.
* Add the frozen falsa pulp in cold water.
* Stir well and add ice cubes if required.
Panakam is a popular drink in many parts of South India. In Tamil Nadu, this drink is traditionally associated with Ram Navami, that is usually celebrated at the onset of summer.
50g – Jaggery
1l – Water
1/2tsp – Dry ginger
1 – Lemon
3 – Cardamoms crushed
* Add jaggery to one litre of water and let it dissolve.
* Add three crushed cardamoms, half teaspoon of dried ginger and lemon juice.
* Refrigerate the mixture and serve chilled.
Ragi kanji and koozhu
Ragi Kanji (porridge) is a traditional drink of Karnataka. It’s similar to the koozhu (watery porridge) that is served in temples across Tamil Nadu.
1/2 – Ragi
1/2 – Millet flour
1 & 1/2 – Raw rice
2tsp – Curd
Salt to taste
1/2 – Chopped onion
* Blend one and a half cups of ragi and millet flour with water and leave it overnight.
* Cook one and half cups of raw rice with extra water.
* Add the ragi/millet mixture to the rice once it’s cooked.
* Stir the mixture till it becomes a paste.
* Add water, a few teaspoons of curd, salt to taste and finally add the chopped onions before you serve at room
Enjoy your sherbet!