Bel Sharbat Concentrate Recipe | How to Make Bel Sharbat at Home
Bel sharbat is a sweet and slightly sour taste summer drink recipe. It is an easy and quick recipe and tastes delicious. This sharbat is preferably served during summertime to beat the summer heat.
Ingredients
- 1 big size ripe bael 600gm
- 200 gm jaggery crushed
- 1 tsp saunf powder
- 1 tsp cardamom powder
- ½ tsp black pepper powder
- ¼ tsp citric acid or 1 tbsp white vinegar
- 1½ cup water
Instructions
- First break the outer coverving and remove the pulp in a big bowl. Add 1 and half cup water in it and let it soak for 1-2 hours.
- Then mash the pulp with the help of a spoon or a potato masher. Strain the pulp. One more time add little water in the leftover strained pulp and mash. Strain it.
- Now add saunf powder, cardamom powder, black pepper powder, and jaggery in the pulp and put the sauce pan on a low flame. Cook till the a boil comes then add 1 pinch citric acid or tatric acid and mix. Cook it till the second boil comes.
- Switch off the flame and let the mixture cool completely.
- Now transfer it to a clean and dry glass bottle and refrigerate it .
- It will stay good for 1-2 months.
- Add 2-3 tbsp of prepared syrup in a glass with some ice cubes. Add chilled water, mix and serve.
Video
Notes
1. Choose ripe bael to get the best taste of the sharbat.
2. I have added cardamom powder, saunf powder and black pepper powder for flavouring but if you don’t like can skip it.
3. Jaggery is used as a sweetener you can free to use other options like coconut sugar, raw sugar, date sugar. Also you can increase or decrease sugar according to your taste buds.