When we think of summer, one of the first fruits to come to mind is bael or wood apple. This fruit is a rich source of fibre and vitamin C, which aids digestion. Antioxidants such as tannin and phenolic compounds help manage ulcers. Vitamins such as riboflavin and thiamine convert carbohydrates, protein and fat into energy that keeps our eyes, skin, liver, and nervous system functioning at their best.
Ingredients of bael sharbat
- 1 cup bael fruit pulp (from 2-3 ripe wood apples)
- 1⁄2 cup sugar or jaggery (as sweet as required)
- 1 tsp roasted cumin powder
- 1⁄4 tsp black salt
- 1⁄4 tsp black pepper powder
- 4 cups chilled water
- Juice of 1 lemon
- Mint leaves for the garnish
Preparation of bael sharbat
- Combine the bael pulp, sugar/ jaggery, cumin powder, black salt, and black pepper in a large pitcher or jug. Mix well.
- Gradually add the chilled water, stirring continuously to ensure the sugar/jaggery dissolves completely.
- Squeeze in the fresh lime juice and give it a final stir.
- Taste and adjust sweetness or seasoning if needed.
- Refrigerate for at least 30 minutes. Serve chilled, garnished with fresh mint leaves.
Also, read on how to make the classic yoghurt ‘piyush’ drink.
For the full scoop grab our May 2024 issue of Happiest Health Magazine.
