Summer is all about sweltering temperatures and juicy fruits. While there is a risk of dehydration, on the one hand, the abundance of fruits compensates for the water loss. Several fruits are only available during the summer months. As a result, it is important to consume these fruits while they are in season to provide the body with all of the nutrients that may not be available for another year. Here are four fruits that are readily accessible during the summer and can be turned into delicious drinks:
Aam Panna
During the summer season, aam panna is available everywhere in India, from home-made to tetra packaged. It is made entirely of the king of fruits, and mangoes, and contains no variations.
Mangoes, black salt, roasted cumin powder, sugar, ice, and mint leaves are all needed to make a simple aam panna. In a pan of boiling water, cook the raw mangoes. Peel it once it has softened on the inside and mix the pulp into a smooth paste.
Place the paste in a separate pan and add the sugar. Stir constantly until the sugar has melted. Make sure the paste doesn't burn. Turn off the heat and add the remaining ingredients, such as roasted cumin powder and black salt, to the mango paste.
Add the paste to a glass of cold water and garnish it with mint leaves to make Aam Panna.
Bael Sherbet
This tough-shelled fruit has religious importance in Hinduism as well as medical usefulness. Wood apple, also known as bael, is high in vitamins A, B, and C, as well as has anti-inflammatory properties. It is primarily consumed raw, uncooked, in its ripe state.
Take a spoon and scoop out the bael pulp to make bael sherbet. If there are seeds in the pulp, strain it and separate the seeds by mashing the pulp on the strainer slowly. After the pulp has been separated, combine it with a glass of water, sugar, black pepper powder, and a pinch of black salt. In a bowl, combine the bael pulp and water. If the bael is naturally sweet, you may want to omit this step.
Kokum Sherbet
In the Konkan region, kokum is abundant. This summer fruit is high in antioxidants, which help the body combat free radicals. Take a few dry kokum and soak them in water to produce kokum sherbet. Now mash it up and pour the liquid out. Toss the kokum, sugar, roasted cumin powder, and black salt together in a pan. Cook until the sugar has dissolved. The kokum mixture can be kept in the refrigerator and used to make sherbets.
Watermelon Juice
Scoop out the edible red part of the watermelon, blend it till it's a thinner consistency, and eat it right away. You can add a few mint leaves to this while mixing to give more flavor. Watermelon juice is said to be helpful for the heart, skin, and muscle soreness.
Aloo Bukhara Imli Sherbet
During the summer, there are plenty of Aloo Bukhara available. This nutrient-dense fruit must be consumed as soon as possible during the season. These fruits are high in beta carotene, which is beneficial to the eyes.
Here's how to make Aloo Bukhara imli sherbet from scratch. In a pan, boil both the imli and the Aloo Bukhara. Remove the fruit's outer skin and strain it through a sieve. Toss the pulp mixed with sugar, lemon juice, roasted cumin powder, and black salt. Now, adjust the amount of water in the mixture to your preference, and enjoy the sherbet.
