Healthy drinks: Seasonal summer fruits that make delicious sherbets – Times of India

Healthy drinks: Seasonal summer fruits that make delicious sherbets – Times of India

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Summer is all about scorching heat and having tasty, pulpy fruits. While on one hand, there is a risk of dehydration on the other hand the plentily available fruits compensate for the water loss.
There are several fruits which only grow during the summer season. Hence it is important to consume these fruits in the season to give the body all the nutrients which might not be available for another year. Apart from the nutrition factor, summer fruits are delicious; we are actually unfortunate that we do not get to taste them round the year.
Here are four fruits commonly available during summer season that can be made into delicious sherbets:
Who doesn’t love it? From home made to tetrapacked, aam panna is available everywhere in India during summer season. It is exclusively prepared from the king of fruits, the mangoes and has no variations.

In order to prepare a simple aam panna you need to have mangoes, black salt, roasted cumin powder, sugar, ice and mint leaves. Cook the raw mangoes in a pan of boiling water. Once it gets soft from the inside, peel it and blend the pulp into a smooth paste.
Take the paste into another pan and add sugar to it. Stir it continuously till the sugar melts. Make sure you don’t burn the paste. Add the other ingredients like roasted cumin powder, black salt to the mango paste and turn off the flame.
To make the aam panna, add the paste to a glass of chilled water and garnish it with mint leaves.
Ever heard of wood apples? This tough shelled fruit not just holds medicinal value, it has religious significance in Hinduism as well. Wood apple also known as bael contains vitamin A, B and C and has anti-inflammatory effects.

It is mostly eaten in its ripe form, without being cooked.
To make bael sherbet, take a spoon and scoop out the pulp of the bael. There might be seeds in it so put the pulp on a strainer and separate the seeds by slowly mashing the pulp on the strainer. After the pulp is separated, take a glass of water and some sugar, black pepper powder and a little bit of black salt to it. Mix the bael pulp in the water. If the bael is naturally sweet, you might skip adding sugar.
Kokum is abundantly found in the Konkan region. This summer season fruit contains lots of antioxidants that can fight free radicals in the body.

To make kokum sherbet, take a few dry kokum and soak it in water. Now mash it and strain the water. Take a pan and add the kokum, sugar, roasted cumin powder, and black salt to it. Cook until the sugar melts. You can store the kokum mixture in the refrigerator and use it to make sherbets.
It actually costs nothing to make a glass of watermelon juice. You need to scoop the edible red part of the watermelon and blend it to a thinner consistency and have it directly.

To add more flavours to this, you can throw in a few mint leaves while blending.
Watermelon juice is good for the heart, skin and is also said to relieve muscle soreness.
Read: Bowl method for weight loss- Here is what it is and how it helps

Aloo Bukhara is available plentily during the summer season. This nutrient dense fruit must be eaten during the season in whichever way possible. These fruits are rich in beta carotene which are known to be good for eyes.

Here is how to make a simple aloo bukhara imli sherbet. Boil both imli and aloo bukhara in a pan. Remove the outer skin of the fruit and strain them through a sieve. Add sugar, lemon juice, roasted cumin powder and black salt to the pulp mix. Now add the mixture to water as per your taste and enjoy the sherbet.
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