Monday 17 August 2020




1/2-1 kg bel fruit / stone apple or wood apple)
4 cups water
12 tablespoons sugar or as per taste or natural sweetness of the fruit you are using
1/2 teaspoon of roasted cumin powder (bhuna jeera powder)
1/2 tsp black salt or as per taste
1 lemon juice (optional) 
10-15 mint leaves


  1. With a rolling pin (belan) hit the bel fruit all around. 
  2. Outer hard shell will crack. Discard the hard shell and collect the pulp in a bowl with the help of a spoon by scooping out the soft pulp.
  3. Then add 1 cup water.
  4. Mash the pulp using your hand or a potato masher. Mash very well. If the pulp is hard then soak it in 1 cup water for 1/2 an hour then mash.
  5. Then using a strainer, strain the mashed pulp in another bowl. Add one more glass of water to the residual pulp in the strainer mash well  and strain again till all the pulp is squeezed out.  
  6. Once the mixture is strained, add sugar.Mix well.
  7. Then add mint leaves,lemon juice ,roasted cumin powder and black salt.
  8. Mix very well.Add ice if needed.
  9. Pour in glasses and serve bel sherbet chilled. You can make the bel sherbet thin or thick by adding more or less water.

Share This!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...