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