Bel Sharbat (Wood Apple Summer Drink)
بیل کا شربت (بیل گری کا گرمیوں کا مشروب)
The is a hard-shelled fruit that grows across India, Pakistan and Bangladesh, with a sticky, orange pulp that smells of marmalade and tastes of tamarind and mango. In summer, the pulp is soaked, mashed and strained into a thick, sweet sharbat that's famous for cooling the body and settling the stomach. It's sold by street vendors in Bihar, Uttar Pradesh and Bengal, and older Pakistani readers may remember *bel giri ka sharbat* from their grandparents.
- ⏱ Total: 20 min
- Prep: 20 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Crack the bael by tapping it hard on the counter or with a rolling pin. Scoop the pulp into a bowl.
Add 2 cups of water and leave to soak for 20–30 minutes, then mash well with your hands to loosen the pulp from the fibres and seeds.
Strain through a sieve, pressing hard. Add the remaining water to the pulp left in the sieve, mash again and strain to get all the flavour.
Stir in the jaggery, cumin, black salt and a squeeze of lemon. Serve over ice.
Kitchen notes
A ripe bael smells sweet and fruity, and the shell gives slightly when pressed. Unripe bael is very bitter.
Discard the seeds; they're slimy and bitter.
Bael pulp is also sold frozen or as dried 'bel giri' powder in South Asian shops.
An old summer remedy
Bael trees grow across the subcontinent, often near temples and old houses, and the fruit has been part of traditional medicine for centuries as a digestive and cooling food. Bel sharbat is the most popular way to enjoy it, especially in Bihar, Uttar Pradesh, Bengal and Odisha, where it’s a fixture of summer street stalls.
Working with bael
Bael has a hard, woody shell that needs a firm knock to crack. Inside is a fragrant, sticky orange pulp full of fibres and seeds, so the drink is made by soaking and straining rather than blending. It’s a little messy but simple.
Sweet, tangy and thick
The finished sharbat is naturally thick and orange, with a flavour all its own. Jaggery suits it better than white sugar, and a pinch of cumin and black salt brings out the fruit.
Serving
Serve chilled. For other traditional coolers, try sattu sharbat, aam panna or nannari sarbath.
Questions people ask
What does bael taste like?
Sweet and tangy, with notes of tamarind, mango and orange marmalade, and a slightly floral smell.
Can I make it with milk?
Yes. Some families blend the strained pulp with cold milk for a creamy bael shake.
Nutrition (estimate, per serving)
- Calories
- 120
- Protein
- 1 g
- Fat
- 0 g
- Carbs
- 30 g
