Ancient Indian sharbats you should drink this summer

Long before fizzy sodas and packaged coolers, India had its own refreshing summer drinks made with herbs, flowers, fruits, spices, and natural syrups. These ancient sherbets were not only cooling but were also deeply connected to Ayurveda and seasonal wellness traditions. (unsplash)

Aam Panna: Aam panna, made from roasted raw mangoes, mint, cumin, and jaggery, has long been used to prevent heat exhaustion during harsh Indian summers. (wikimedia commons)

Bel Sherbet: Made from wood apple pulp, bel sherbet has been consumed for centuries during North Indian summers for its cooling properties and digestive benefits. (youtube: pragathi's cookhouse)

Falsa Sherbet: Made from the tiny purple falsa berries, this tangy sherbet was historically popular in North India for its refreshing taste and heat relieving qualities. (youtube: tasty food with maria)

Khus Sherbet: Prepared using vetiver roots, khus sherbet is known for its earthy aroma and naturally cooling effect, especially popular in North India during peak summer. (wikimedia commons)

Rose Sherbet: This fragrant drink made using rose petals or rose syrup traces back to Mughal culinary traditions and remains a classic summer refresher. (youtube: healthy kitchen)

Sandalwood Sherbet: Traditionally consumed in parts of South India, sandalwood sherbet combines sandal essence, milk, or water to create a soothing cooling beverage.(youtube: food fusion)