After enjoying 5 full months of winter in Hongkong, the summer is at its peak now in Hongkong. I am sure most of the parts of the world will be like that as well. We mostly eat salads and fruits for breakfast. A few days back I tried this no sugar added watermelon sharbat and everyone loved it a lot. I posted about this on Jeyashri’s kitchen Instagram too. In that recipe, I added chaat masala but one reader suggested adding black salt| kala namak to this. It tasted very nice. Even though my watermelons were not sweet, the juice tasted yum. As Watermelons are in season now, you can try out this thirst quencher. Try to eat the fruits in fruit form, but once in a while, you can make a juice too. The main ingredients of this sharbat are, watermelon, mint leaves and black salt. Since sabja seeds | basil seeds are very healthy, I added this to my watermelon juice. You can replace watermelon with grapes too. During our childhood days, sarbat means nannari sarbat for us. Also the road side vendors used to sell a variety of sarbat using many flavoured syrups. We never worried about the sugar content and the water they use and just indulge in it during summers. After many years my mama used to get nannari syrup from shop and we used to make our own nannari sarbat at home during the summer holidays. Also check out
Mint lemon juice Grape and Orange juiceGooseberry LemonadeNungu sarbat
Watermelon Sharbat
Soak the sabja seeds in 2 tbsp water for 15 minutes.This will bloom up well and will be in a jelly-like consistency.
Blend watermelon, mint leaves, black salt, ice cubes, and lemon juice in a mixie jar.Sieve this sharbat.If needed add ½ cup of water.Add the soaked sabja seeds.Mix well.
Serve immediately.You can store this in the refrigerator for an hour also.
Notes:
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