3 traditional sharbat recipes for summer

• Traditional Indian sharbats provide cooling relief from heat
• Sattu, khus and bel recipes use seasonal pantry staples
• These natural drinks offer nourishment as temperatures rise

New Delhi: Summer drinks do more than quench thirst. They restore salts, cool the body and steady energy levels during harsh heat. Traditional Indian sharbats

were created with this very purpose, using local ingredients known for their refreshing and digestive qualities. Long before packaged beverages filled shop shelves, households relied on simple recipes that could be prepared quickly and served chilled. Sattu sharbat offers protein and minerals, khus sharbat cools with its earthy aroma, and bel sharbat supports digestion during sweltering afternoons.

Each drink carries regional memory and practical wisdom, shaped by climate and daily life. These recipes remain relevant today as temperatures rise and people seek natural alternatives to fizzy options. Prepared with pantry staples and seasonal produce, they are economical, nourishing and deeply satisfying. Here are the three classic summer refreshment recipes that continue to bring comfort to Indian homes year after year.

Classic summer refreshment recipes

1. Sattu sharbat

Sattu sharbat ingredients

• 2 tbsp sattu powder
• 1 large glass chilled water
• 1 tsp lemon juice
• 1/2 tsp roasted cumin powder
• 1/2 tsp black salt (kala namak)
• 1 finely chopped green chili (optional)
• 1 tbsp finely chopped onion (optional)
• Fresh mint leaves/coriander for garnish

How to make sattu sharbat

1. Mix sattu, salt, cumin powder and a little water in a glass to form a smooth paste.
2. Add the remaining water, lemon juice, chilli and onion.
3. Stir well, garnish and serve chilled.

2. Khus sharbat

Khus sharbat ingredients

• 60-70 grams (dried, preferably edible grade khus or vetiver roots)
• 1 litre water (about 5 cups)
• 600 grams sugar
• 1 tbsp lemon juice (optional)
• Green food colour (optional)

How to make khus sharbat

1. Wash the khus roots thoroughly several times to remove mud and dirt.
2. Trim the top portions and cut the roots into small pieces using kitchen shears.
3. Soak the chopped roots in 1 litre of water for 8 hours or overnight to extract flavour.
4. Strain the liquid through a fine sieve, pressing the roots to release all extract, then discard them.
5. In a large pan, combine the khus water and sugar.
6. Bring to a boil over medium heat, stirring until sugar dissolves.
7. Cook for 10-15 minutes until slightly sticky, reaching half-thread consistency.
8. Add lemon juice to prevent crystallisation.
9. Cool completely and store in a sterilised glass bottle.
10. To serve, add 3-4 tablespoons of khus syrup to a glass, pour chilled water or soda, add a few drops of lime juice and ice cubes.

3. Bel sharbat

Bel sharbat ingredients

• 1 medium-sized ripe bel or wood apple
• 3-4 cups of water
• 3-4 tablespoons of sugar or jaggery or honey
• 1/2 tbs black salt
• 1/2 tbs roasted cumin powder
• 1 tbs lemon juice
• Ice cubes

How to make bel sharbat

1. Crack open the hard shell of the ripe bel using a rolling pin or knife and scoop out the flesh.
2. Add the pulp to a bowl with 1 cup of water and mash well to separate pulp, fibres and seeds.
3. Strain the mixture into a pitcher, pressing to extract maximum liquid.
4. Discard seeds and fibre. Add the remaining 2-3 cups of water.
5. Stir in sugar, jaggery or honey, black salt and roasted cumin powder until dissolved.
6. Add lemon juice, mix well and serve over ice.

These traditional summer sharbats offer cooling relief with simple ingredients and steady nourishment, proving that time-tested kitchen wisdom still serves best during long, hot days.