Name: Wood Apple Summer Coolant / Bael Ka Sharbet recipe by Poonam Bachhav at BetterButter
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Wood Apple approx 750 grams; 4 cups of water; 2 Lemon; 1/4 cup - 1/2 cup Jaggery powder( adjust as per the sweetness of the fruit); 1/2 teaspoon black pepper powder; Few fresh mint leaves; black salt to taste

ABOUT Wood Apple Summer Coolant / Bael Ka Sharbet RECIPE

Bael ka sharbet is a refreshing and delicious Indian summer coolant made with the bael ( wood apple) fruit. A juice is made by extracting the pulp of a semi ripe to ripe wood apple fruit . Jaggery acts as a sweetener while lemon juice and mint leaves flavor the drink and make it refreshing . A dash of freshly ground black pepper and black salt do rest of the job and you are ready with a perfect thirst quencher loaded with nutrition to keep the heat at bay this summer.

Ingredients Serving: 4

1 Wood Apple approx 750 grams
4 cups of water
2 Lemon
1/4 cup - 1/2 cup Jaggery powder( adjust as per the sweetness of the fruit)
1/2 teaspoon black pepper powder
Few fresh mint leaves
black salt to taste

Instructions

Select unblemished fruit which is light green to yellow in color with an intact shell. The shell of the fruit is very hard and requires to be cracked using a hammer. Cut open the cracked fruit.
Scoop out the pulp and the seeds into a bowl using a large spoon.
Add 3 cups cold water so that the pulp is completely immersed under the water. Cover the bowl with a cling film and refrigerate for at least 20-30 minutes.
Mash the softened pulp using hands and then strain it through a wire mesh. Use the back of the spatula to press the pulp through the strainer.
Discard the threads and seeds of the fruit. Add remaining 1 cup water to the strained juice.
Add jaggery powder and stir well until it dissolves completely.
Add black salt to taste and freshly crushed black pepper. Give a quick stir.
Lastly squeeze out juice of 2 lemons into the wood apple drink . Pour the wood apple summer cooler drink into individual glasses and garnish with fresh mint leaves. Serve immediately.

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