Sherbet recipes to cool off that monsoon heat!

Yes, the summer is over and the prime time of summer has already dawned in India but if you’ve ever been out and about in the afternoon time in the monsoons, then you know the rainy seasons are just a “lite” summer of sorts. For this purpose, we bring to you some easy-to-make homemade sherbet recipes that can be prepared in a blink of an eye to replenish those vital fluids in your body! So, irrespective of whether you call it sherbet or sorbet, grab one and have a refreshing National Refreshment Day!

1. Kokum Sherbet

Ingredients:

Kokum fruits - 1 cup (chopped)
Water - 2 cups
Sugar - 2 cups
Cardamoms - 5-6 (crushed)
Roasted cumin powder - 1 tsp
Black salt - 1-2 pinch

How to prepare?

Rinse kokum in water and chop the fruits, remove the seeds.
Keep the fruit pulp and outer cover.
Grind the fruit and little water to make a pulp.
Strain the whole mixture.
Take sugar and water in a pan and boil until the mixture becomes syrup.
Once the sugar syrup has cooled down, add the strained kokum mixture to it.
Now add roasted cumin powder and powdered cardamom.
Mix well and store the kokum juice in a bottle.
 

Kokum Sherbet
Image Courtesy:
Vegrecipesofindia
2. Jal Jeera

Ingredients:

Mint leaves - 4 tbsp
Coriander leaves - 4 tbsp
Ginger - 1 inch piece
Lemon juice - 2-3 tbsp
Amchoor powder - 2 tbsp
Ground pepper - ¼ tsp
Black salt - as per taste
Roasted cumin powder - 1 tbsp
Lemon soda or chilled water
Lemon slices
Ice cubes

How to prepare?

Blend the ginger, mint leaves, and coriander leaves with ¼ glass water together to make a paste.
Transfer the blended mixture to a jug. Pass the mixture through a strainer if preferred to remove the herb remains.
Now add lemon juice, amchoor powder, roasted cumin powder, black salt, black pepper powder and stir well.
Add ice cubes, lemon soda or water and stir.
Add more ice cubes to the serving glass if required and then pour the sherbet.
Garnish with lemon slices and mint leaves.
 

Jal Jeera
Image Courtesy:
Mygingergarlickitchen
3. Aam Panna

Ingredients:

Raw mangoes - 2 nos. 
Jeera Powder - 1 tsp
Black pepper powder - 1 tsp
Rock salt - 1/2 tsp
Asafoetida/ hing - 1/8 tsp
Sugar - 1/4 cup
Lemon - 1 slice
Mint leaves - 1/2 cup
 
How to prepare?
 
Clean the mangoes and cook them until they become soft enough to be mashed.
Let the mangoes cool down and discard the skin and seed. 
Add the pulp in a bowl and mash it well.
Add jeera powder, pepper powder, black salt, asafoetida, and sugar and mix well until sugar is dissolved.
Refrigerate this preserve.
Add 2 tbsp of the preserve in one glass of chilled water. 
Add ice cubes if required.
Garnish with lemon slices and a mint leaves.
 

Aam Panna
Image Courtesy:
Priyakitchenette
4. Bel Sherbet

Ingredients:

Bel fruits - 3 nos.
Jaggery - 8 tbsp
Water - 3 cups
Elaichi powder - ½ tsp
Roasted cumin powder - ½ tbsp
Black salt - ½ tbsp

How to prepare?

Crack open the bel fruit and out the soft pulp from inside.
In a bowl add the fruit pulp and a cup of water and let it soak for 30 mins.
Mash the bel while adding the remaining water. 
Strain the mix well and transfer the juice into a large jar.
Add jaggery, cardamom powder, cumin powder, and salt and stir well.
Your bel sherbet is ready to be served.

Bel Sherbet
Image Courtesy:
Indiatoday
5. Soda Chaas

Ingredients:

Plain yogurt - 1 cup
Water - ¼ cup
Sparkling water or soda water - 2 cup
Roasted cumin seeds - 1 tsp
Ground black pepper - ¼ tsp
Mint and coriander - 1 tbsp (finely chopped)
Dhana jeera powder - 1/4 tsp
Salt - as per taste

How to prepare?

In a large bowl, beat plain yogurt and water.
Add all the spices, herbs, and salt. 
Set it aside for a few hours.
Before serving, add ¾ glass sparkling water to ¼ glass beaten yogurt.
Add ice cubes and serve.
 

Soda Chaas
Image Courtesy:
Jcookingodyssey