Ancient Recipes That Beat the Summer Heat

1. Plum Sharbat!
   Sweet, Sour & Seriously CoolingWhat is Plum Sharbat?
   Made from juicy seasonal plums—called aloo Bukhara in Urdu—this tangy sherbet is a summer essential in many Pakistani homes. With its bold ruby color and sweet-sour flavor, it’s both a treat and a tonic.

Why It Deserves a Spot in Your Summer Routine:

• Natural coolant for the body
• Aids digestion and relieves bloating
• Mild laxative properties for detox
• Packed with antioxidants, iron, and vitamin A
• Revives energy during heatwaves and fasting

How to Make Plum Sharbat:

Ingredients:

• 8–10 dried plums (aloo Bukhara) or fresh red plums (if in season)
• 3–4 cups water
• 4 tbsp sugar or jaggery (adjust to taste)
• Pinch of black salt or cumin (optional)
• Lemon juice (optional for an extra kick)

Method:

1. Soak dried plums in warm water for 2–3 hours or overnight.
2. Boil soaked plums in water until soft and pulpy.
3. Mash and strain the mixture to remove pits and skins.
4. Add sugar, a pinch of black salt or cumin, and mix well.
5. Let it chill in the fridge and serve over ice.

2. Zeera Sharbat
The Spice That Cools

What is Zeera Sharbat?
Zeera Sharbat is a traditional South Asian summer drink made from roasted cumin seeds (zeera)—a humble kitchen spice known for its digestive magic and cooling effects. Despite its simplicity, this earthy, aromatic drink is packed with benefits.

Why It’s More Than Just a Sharbat:

• Cools the digestive system and eases acidity
• Improves appetite and relieves bloating
• Detoxes the body naturally
• Balances pitta (according to Ayurveda)
• Low-calorie, sugar-optional, and naturally refreshing

How to Make Zeera Sharbat:

Ingredients:

• 2 tsp cumin seeds (roasted)
• 2 cups water
• 1 tsp lemon juice
• 1–2 tsp sugar or honey (optional)
• Pinch of black salt
• Fresh mint (optional)

Method:
Dry roast cumin seeds on low heat until aromatic.
Crush or grind them coarsely.
Boil in water for 5–7 minutes and let it cool.
Strain, then add lemon juice, black salt, and sweetener if desired.
Chill and serve with ice and mint garnish.

3. Aam Ka Panna
The Tangy Guardian of Summer

What Is Aam Ka Panna?
Aam Panna is a traditional summer drink made from raw green mangoes, spiced with roasted cumin and black salt. It’s popular across sub-contient, especially during heatwaves, and has powerful cooling properties.

Why It’s a Summer Must-Have:
Prevents heatstroke by naturally cooling the body
Aids digestion and soothes acidity
Replenishes electrolytes without synthetic additives
Boosts hydration and refreshes the palate
Rich in vitamin C and antioxidants

How to Make Aam Ka Panna:
Ingredients (Serves 4–5):
2 medium raw green mangoes (unripe)
4 cups cold water
2 tbsp jaggery or sugar (adjust to taste)
1 tsp black salt
1 tsp roasted cumin powder
A few fresh mint leaves (optional)
Ice cubes (to serve)

Method:
Boil the raw mangoes until soft (10–15 minutes).
Peel and extract pulp and discard the seed.
Blend: In a blender, combine mango pulp, jaggery/sugar, black salt, roasted cumin, and 1 cup water. Blend until smooth.
Dilute and chill: Add remaining cold water and mix well. Adjust sweetness or salt as needed.
Serve: Pour into glasses over ice. Garnish with mint leaves or a cumin rim.

4. Kond Katera Sharbat
Nature’s Instant Cooler

What is it?
Kond Katera (Gond Katira) is a natural plant gum derived from the sap of certain shrubs found in arid regions like Pakistan, Iran, and India. It’s tasteless, odorless, and jelly-like when soaked—making it perfect for cooling summer drinks.

Why it’s amazing:
Cooling agent: Regulates body heat and prevents heatstroke
Hydrating: Retains water and helps beat dehydration
Gut-friendly: Aids digestion and soothes the stomach
Energy booster: Especially good during Ramadan or after long days outdoors

How to Make Gond Katira Sharbat:
Ingredients:
1–2 tsp of Gond Katira
1 glass milk
1 tbl sp Rooh Afza
½ tsp basil seeds

Method:
Soak Gond Katira overnight in a glass of water. It will swell and turn jelly-like.
In a glass of cold milk or water, add:
Rose syrup or Rooh Afza
Soaked gond katira
Optional: basil seeds (tukh malanga),crushed ice
Stir well and serve chilled.