As summer temperatures keep rising in India during the summer season, a tall glass of chilled bel juice acts as a naturally cooling, thirst‑quenching alternative to sugary sodas and artificial drinks.
It is made from ripe wood apple, a beloved fruit in many Indian households. This simple sharbat comes together in minutes with just a handful of ingredients and a blender. Lightly sweetened with jaggery, its flavour is further enhanced with lemon juice and comes together quickly, making it a summer staple on a long, hot day.
Bel juice is not only delicious but also packed with health benefits that make it ideal for seasonal wellbeing. The fruit is rich in dietary fibre, which supports digestion and helps prevent constipation, while its natural pectin and mucilage soothe the gastrointestinal tract and may ease indigestion or bloating. This seasonal fruit is also a good source of antioxidants and vitamin C, which can help strengthen immunity and protect the body from oxidative stress during the hotter months. Its cooling properties are believed to help reduce body heat, support hydration, and curb frequent thirst.
This recipe for the cooling bel ka sharbat was shared by chef Sneha Upadayaa on Instagram.
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Bel ka Sharbat Recipe
Ingredients:
- 1 ripe bel (wood apple)
- A few tulsi leaves
- Jaggery (as per taste)
- 1–2 tsp lemon juice
- 2–3 cups water
- Ice cubes
Method:
- To make a refreshing bel (wood apple) juice perfect for summer, start by breaking open the ripe bel fruit and using a spoon to scoop out the soft, sticky pulp into a large bowl. Discard the hard shell and any large pieces of fibrous skin.
- Add 2–3 cups of cool or room‑temperature water to the pulp, reserving about ½ cup extra if the juice turns out too thick.
- Using a spoon or a whisk, mash and stir the pulp vigorously until it breaks down completely and blends smoothly with the water, forming a uniform, slightly foamy liquid.
- Once the pulp is well incorporated, pour the mixture through a fine‑mesh sieve or muslin cloth into another bowl or jug. Press the pulp with the back of a spoon or squeeze the cloth to extract as much liquid as possible, leaving behind the seeds and fibrous strands.
- Add jaggery to the strained juice, starting with a small amount and increasing gradually to suit your preferred sweetness. Stir continuously until the jaggery dissolves completely and the liquid is smooth and evenly sweetened.
- Next, add 1–2 teaspoons of fresh lemon juice and a few torn tulsi leaves to the sharbat, stirring gently to combine. The lemon enhances the tang and brightness, while the tulsi adds a cooling, aromatic note.
- Cover the sharbat and chill it in the refrigerator for at least 20–30 minutes, or until thoroughly cold.
- When ready to serve, fill a glass with ice cubes and pour the chilled bel sharbat over them. Stir lightly once and serve immediately, sipping slowly to enjoy its unique, sweet‑tart flavor and natural cooling effect on hot summer days.
