Bael Sherbet
A traditional Indian beverage made from ripe bael fruit that can be prepared in two consistencies: a thinner version as a natural laxative or a thicker version to help with digestive issues. This refreshing drink has a unique sweet-tart flavor.
Ingredients
- 1 whole fruit Ripe sweet bael fruit, perfectly ripe (Should be completely ripe and sweet)
- 2 tablespoons Water, for making paste (Just enough to make a paste)
- 0 to taste Sugar (Adjust according to sweetness of fruit and preference)
- 2 cups Water, for dilution (For thin consistency (aperient); use 1 cup for thick consistency (binding))
Instructions
- 1Cut open the perfectly ripe bael fruit and scoop out all the contents into a bowl, removing only the hard outer shell.
- 2Add a little water (about 2 tablespoons) to the scooped bael pulp and mash it thoroughly with a spoon or your hands to create a smooth paste.
- 3Add sugar to taste to the paste and mix well. Then add water gradually: for a thin consistency (like porter beer, to serve as an aperient), add about 2 cups of water to achieve honey-like consistency; for a thick consistency (like pea soup, to help with loose bowels), add only about 1 cup of water.
- 4Pass the diluted mixture through a fine sieve, pressing with the back of a spoon to extract all the liquid while leaving behind all the fibres and seeds. Discard the fibrous material.
- 5Serve the bael sherbet immediately or chill before serving. For best results as an aperient, drink the thin version early in the morning. The thick version can be consumed as needed for digestive support.
