Step by step Falsa sharbat recipe with photos of each step. This recipe was pending on the blog forever. I made this sherbat quite many times last year but coming to a definite method that is quick and easy took me few attempts and the season of falsa finished. So this time I successfully hooked my best falsa sharbat recipe.
Falsa is rich in minerals, vitamins and anti oxidants. It helps quench your thirst and acts as summer coolant. Does it sound like something you would want in iftar? Yes, I’ve added this to Ramadan drink recipes.
You might need to do a taste test and adjust water measure. Else, it’s a easy peasy recipe.
It took me so many attempts because I was thinking, should I go for cooked sharbat or raw sharbat. Raw has higher nutritional value, so it won. Then, I tried usual strainer to separate seed and juice but it seemed to waste some juice. So I settled for this cheese cloth straining method, but work in two to three batches.
While blending in processor keep in mind, we don’t want to grind the seeds. We just have to give it two to three pulse to separate flesh from seeds, that’s it.
Here are my other ramadan sharbat recipes
Raw Green Mango sherbat with mint (keri pudina sherbet)
How to make Falsa Sharbat Recipe| Falsa juice ?
Falsa sharbat / juice recipe
Ingredients
- 1 kg Falsa
- 2 litre water, , divided
- 1¾ cup sugar
- 2 teaspoon black salt
- Ice, to chill
- More water to dilute as required.
Instructions
- Wash falsa and grind with 1 liter water in a grinder. Work in batches.
- Strain the juice in a wide weave cloth (cheese cloth) or a coarse strainer.
- Add another ½ liter water in the strained pulp. Mix well and strain again in the cloth to extract remaining juice.
- Mix sugar and black salt to the juice.
- Dilute with ½ litre or more of water and ice.
- Serve chilled.
Step by step recipe of falsa sherbat / juice recipe
Separate stem and other dirt particle from falsa. Then wash thoroughly.
In a food processor blend falsa with 1 litre of water. Work in 3 batches adding about 1⅓ cup water in each batch.
Using pulsation give 2-3 pulse only so seed separates from pulp without grinding seeds.
So you can see whole seeds are visible.
Place a strainer above a bowl to collect juice. Line the strainer with any clean wide weave cloth.
Place the grinded falsa in the between cloth and squeeze the juice out of it.
Work in two batches.
Here’s the squeezed pulp, transfer the pulp to a vessel. We’ll strain once more.
Add ½ liter water and mix well.
Strain the juice again with the cheese cloth working in two batches.
That’s the juice collected by straining twice.
Now, add sugar to the food processor jug and fill it with some juice.
Blend to mix the sugar.
Transfer back to remaining juice and add rock salt. Finally, add ½ litre of water and ice. Mix well and do a taste test. Add more water as/if required.
Pin this image for later reference!
Serve chilled.
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