Bel sharbat

• Ripe bael (wood apple) · about 120 g pulp1 medium
• Water · room temperature400 ml
• Black salt1/4 tsp
• Roasted jeera powder1/4 tsp
• Lemon juice · optional1 tsp
• Ice cubes6

Method

1. 1

   Crack the hard shell of the bael with the back of a heavy knife or by tapping it on the floor, and scoop all the orange pulp and seeds into a bowl.

2. 2

   Add 200 ml water and mash the pulp with your fingers for 5 minutes, loosening it from the seeds and fibres.

3. 3

   Strain through a sieve into a jug, pressing with a spoon. Add another 100 ml water to the leftover pulp, mash again and strain to get the last of it. Discard seeds and fibres.

4. 4

   Stir in the remaining water, black salt, jeera powder and lemon juice. Serve over ice.

Tips

• A ripe bael sounds hollow when tapped and smells sweet at the stem end; an unripe one has no smell.
• Mash with your fingers, not a blender: blending crushes the seeds and makes it bitter.

Swaps

• Add 50 g curd and blend for a thicker, lassi-like version (not vegan, about +30 kcal).

Storage

Drink the same day; strained bael turns astringent after a few hours in the fridge.