Kharbhooja Sharbat Recipes

KHARBHOOJA SHARBAT

Steps:

• If using small melons, slice off the top of each as a lid, if using large melons, cut them into half.
• Cut the edges into zigzag pattern.
• Cut a thin slice off the bottom so that the melon stands upright without tipping (take care not to cut through the shell).
• Scoop out the seeds and discard.
• Scoop out the flesh and process in a blender, along with the remaining ingredients, until smooth.
• Chill well and serve in the shells, if desired, with reversed lids and a straw.

SHARBAT (ORANGE ICE)

Steps:

• Combine the orange and lemon juices.
• Place the sugar and water in a saucepan, bring to the boil, simmer for 5 minutes and then cool.
• Stir in the fruit juices and orange-blossom water, pour into freezer trays, cover with foil and freeze.
• As the ice freezes a little, beat it lightly with a fork to reduce the size of the ice crystals; and repeat this process at 30 minute intervals.
• Transfer the Sharbat from the freezer to the refrigerator 20 minutes before serving.
• Note: The Sharbat may be served in scooped-out orange shells or in glasses or in shallow bowls; and may be served with shredded lemon or orange peel, or both; or with thin slices of orange.

APPLE MILK DRINK (SHARBAT)

Steps:

• Peel and cube the apples.
• Place in the blender with sugar, rose water and milk.
• Whirl at high speed 15 seconds.
• Serve, with ice if desired, in small glasses.

TAMARIND SHARBAT

Steps:

• Combine the tamarind paste, sugar and water in a small pot and bring to a simmer on medium low heat.
• Stir while sugar dissolves.
• You should have a syrup the consistency of maple syrup.
• If it's thicker add a bit of water and cook another minute.
• This will thicken up a bit when cool but still pourable.
• Pour into a sterile jar or bottle.
• This will keep for 3 or 4 days on the counter.
• To serve combine 1/4 cup syrup with 1/2 cup water or sparkling water, stir and add 3 or 4 ice cubes.