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Tuesday 29 March 2011

Sherbets

The word "sherbet" is from Turkish "şerbet", which is from Persian "شربت" "sharbat", which in turn comes from Arabic شربة "sharba" a drink, from شرب "shariba" to drink. Also called "sorbet", which comes from French "sorbet", from Italian "sorbetto" and in turn from Turkish "şerbet". The word is cognate to syrup. (British and American English) historically was a cool effervescent or iced fruit soft drink.

In a tropical country like India, sherbets are just one way we can get some respite from the otherwise lethal heat that scorches us all. In this post I shall discuss some of these wonderful sherbet recipes which I hope, shall beat the heat out of the you!


  1. Aam Panna
Peel off raw mangoes, boil them adding a pinch of salt without adding water, in a pressure cooker. Cool. Remove the seeds and using a hand blender, mash the kernel. Add sugar (pulp : sugar = 1:1), and heat it again. Let it cool, and add, permitted class 2 preservatives, color and flavor. Refrigerate. Take two spoons of this concentrate, and dilute with water and ice cubes and serve.

     2. Strawberry lassi

Ingredients - strawberry ice cream. fresh curd. salt. sugar. rose petals.

Take 2 tbsp fresh curd, 2 scoops of strawberry ice cream, a pinch of salt, and a little sugar.

Churn all this together, in a glass and sprinkle rose petals on the froth. Serve chilled.

    3. Fresh lime with Watermelon

Scoop the inside of the water melon and using a hand blender, churn after adding a pinch of rock salt, sugar, and 1/2 cup of fresh lime juice (kagji lebu). Place in the empty shell of the water melon and serve chilled. Sprinkle some lemon rinds on top.

     4. Vanilla float with Green Mango

Churn a scoop of vanilla ice-cream with 2 tbsp of fresh curd with a pinch of salt and a little sugar. Add a little cold water, and another scoop of ice cream on top. Now add, 2 tbsp of the green mango syrup previously made (in the first recipe). Serve chilled.
  
     5. Mango Mazaa

Here's a funky way of serving peeled ripe mango ... you can also prepare similar mango shakes as before.


6. Bel-Panna

For Making Bel-Sharbet aka Bel-Panna you have to scoop out the ripe bel fruit and after removing the seeds soak it into water  and crush with your hand smoothly. Then add a pinch of salt, sugar, tamarind juice. Starin the mixture through a stainer and serve cold by adding a "gandhoraj lime" ( available in the summer). This is a very refreshing as well as healthy drink for summer!





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Friday 25 March 2011

Delicious Bel-Sharbet & Bel-Morobba






Bel (in Bengali), Bilwa (in Sanskrit), (scientific: Aegle marmelos, belonging to the family Rutaceae) is a fruit, that can be eaten when green, as well as when ripe. Apart from being tasty, it has immense therapeutic values. It is a store-house of several alkaloids, coumarins, sterols and turpenoids, which are very beneficial for the human body. The leaf of this tree, 'bel-pata' in used in pujas, and in Charakasanhita, the green fruit is compared to Amrita, the Hindu 'version' of the elixir of life. Throughout the country 'bel-panna' the sherbet made out of this crushed, ripe fruit is a refreshing drink during season changes ... especially the period around March-April.  The cooked green fruit is also used in making 'morrobbas' , a traditional candy. In some provinces 'bel' is also called 'sadaphal'.

Therapeutic values include its usage as a laxative and digestive in all forms.

Procedure:
For Making Bel-Sharbet aka Bel-Panna you have to scoop out the ripe bel fruit and after removing the seeds soak it into water  and crush with your hand smoothly. Then add a pinch of salt, sugar, tamarind juice. Starin the mixture through a stainer and serve cold by adding a "gandhoraj lime" ( available in the summer). This is a very refreshing as well as healthy drink for summer!





Scoop out the green bel fruit. Remove as many seeds as you can. If you can not remove the seeds ...no problem...you can throw it while eating. Take a large pan and soak the scooped kernel in water along with edible CHUNA (Milk Of Lime) for at least 2 hours. Drain off the water and keep aside. Boil this fruit-kernel in plenty of sugar till the pieces becomes transluscent. This special fruit candy is known as MOROBBA It is extremely hygenic and delicious too!


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