Summers are upon us and it is time to take long chugs of various summer coolers and beverages to keep us cool and hydrated. When we talk about summer beverages, sherbet is one of the first names that come to mind. Sherbet is a tart-sweet fruit or flower-based drink, which popular in India and some other Asian countries. Most of us have grown up relishing various kinds of sherbet on a scorching hot day. From aam panna to imli ka sherbet and to rose sherbet – the list goes long!

Here’s a recipe of another summer-special sherbet that is made with two of the most popular seasonal fruits – tamarind (imli) and plum (aloo Bukhara). Both the fruits are packed with vitamin C (that keep you energetic and hydrated) and are ideal to please our palate during this season.

Also Read: This Sweet-Tart Plum Chutney Is All You Need To Refresh Yourself During This Season

_{Plums are rich in beta-carotene, which help to protect our eyes from the harmful effects of UV-rays}

Why Plum-Tamarind Sherbet Is An Ideal Summer Drink?

The vitamin C content of both tamarind and plum help to boost our immunity, skin-health and build the resistance power to fight various infections. Plums are rich in beta-carotene, which help to protect our eyes from the harmful effects of UV-rays during summers; while imli is known to be a natural laxative that protects our guts from various seasonal issues like indigestion, diarrhoea etc.

Also Read: How To Make Simple Tamarind (Imli) Chutney At Home?

_{Imli is known to be a natural laxative that protects our guts from various seasonal issues}

Here’s The Recipe Of Plum-Tamarind Sherbet:

Ingredients:

Plum- 1 cup

Tamarind- half cup

Lime juice- 4-5 tablespoon

Roasted jeera powder- 1 tablespoon

Jaggery/sugar/plum sugar- half cup

Black salt- 1 tablespoon

Preparation:

Wash the plums and tamarind well and put it in a sauce pan. Add water and bring to a boil.

Boil till the outer skin of the plum opens up and both the fruits get mushy.

Turn of the heat and strain through a cheesecloth or muslin cloth to a jug. If you don’t get any of these, just strain through a sieve.

Now, add jagerry/sugar/plum sugar, lemon juice, roasted jeera and black salt to the pulpy plum-tamarind concentrate and mix. Let the whole concentrate cool down. The amount of black salt and sugar (and the alternatives) may vary as per your palate.

The plum-tamarind concentrate is ready to relish. All you need to is- pour water and concentrate in 3:1 ratio in a tall glass, add some ice (optional) and drink.

You can also store the concentrate for at least a week in a sterilised glass bottle (air tight). Just make sure to cool it down completely before you pour into the bottle and keep in refrigerator.

This drink will not help you beat the extreme heat, but also take you down the memory lane to the familiar taste of ‘khatta-meetha’ candy. Happy summers to one and all!