As temperatures continue to soar across India, there is one thing almost every household begins craving by afternoon: a cold glass of homemade sharbat. While packaged drinks may promise instant refreshment,
nothing quite matches the comfort of a traditional summer cooler made fresh at home. And if there is one seasonal fruit that perfectly captures the flavour of Indian summers, it has to be phalsa.
Celebrity chef and MasterChef India judge Kunal Kapur recently shared his take on the classic phalsa sherbet, and the recipe is already making people nostalgic online. Made using fresh phalsa berries, black salt, sugar and pepper, the drink strikes the perfect balance between sweet, tangy and lightly spiced.
Sharing the recipe on Instagram, the chef described it as a drink that instantly brings relief during harsh summer afternoons. “Phalse ka sharbat, but made my way – keeping it simple, fresh, and perfectly balanced. It’s tangy, slightly salty, and insanely refreshing – the kind of drink that instantly cools you down and brings back proper summer nostalgia. Served chilled with ice, this one never lasts long in my kitchen,” he wrote on Instagram.
Phalsa berries, known for their sharp sweet-sour flavour, are available only for a short period during peak summer. Traditionally used in sherbets and coolers across North India, the fruit is loved for its naturally refreshing taste and nostalgic connection to childhood summers. The addition of black pepper gives the sherbet a subtle kick, while black salt enhances the tanginess of the fruit. Served over ice, the drink feels both cooling and energising, especially during intense heatwave days.
Ingredients
500 grams phalsa berries
5 tablespoons sugar
½ teaspoon salt
¾ teaspoon black salt
½ teaspoon pepper powder
750 ml chilled water
Method
- Wash the phalsa berries thoroughly in cold water and place them in a large bowl. Add sugar, salt, black salt and pepper powder. Mash the berries well using your hands or a masher until they soften completely and release their juice.
- Allow the mixture to rest for around 30 minutes so the flavours blend properly. Then strain it through a sieve into a jug, pressing the pulp well to extract maximum juice. Add chilled water to the remaining pulp and strain once again.
- Mix everything thoroughly, adjust seasoning if required, and serve chilled with plenty of ice.
Chef Kunal Kapur recommends consuming the sherbet within 24 hours for the freshest flavour, though judging by how refreshing it looks, it probably won’t last that long anyway.
