Neem Flower Sherbet: Health Benefits And How To Make It
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With extreme summers being predicted for this year, it is important to not just shield yourself from the heat on the outside, but also pay attention to how your body responds to these harsh weather conditions. With the possibility of dehydrations, irritable gut and other ailments likely to affect the everyday functioning of the internal organs, consuming cooling fluids that are high on nutrition, with multiple health benefits, is crucial.

Neem flower, known to be a system-cleansing antiseptic, has a mildly bitter taste. When combined with ingredients like jaggery and ginger and steeped in water for a few minutes and consumed, the sherbet is known to reduce the body temperature during the summer. It is proven to be an effective way to combat acidity issues as well as help cope with gut issues like bloating or indigestion. The consumption of neem flower in any form is also an after-effect-free way to balance blood sugar levels and prevent diabetes. Although dried neem flowers are easily available, it is recommended that using fresh flowers which are available abundantly in the months of April and May, are a better choice. If you dislike the bitter flavour, this sherbet sweetened with jaggery is perfect for you. 


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  • 2 glasses water
  • 1 tablespoon jaggery
  • 1 spoon fresh neem flowers
  • 1 tablespoon chopped ginger
  • 4-5 slices raw mango
  • 1 teaspoon black peppercorns
  • Salt to taste


  • Crush the jaggery into a coarse powder and add it to the water and mix well until fully dissolved. Crush the black peppercorns and ginger lightly using a mortar and pestle and add that to the jaggery water.
  • Rest this liquid for ten minutes while you separate the neem flowers from the stems and collect them in a small bowl.
  • Add the raw mango slices and a tiny pinch of salt and mix well. Serve at room temperature or lightly cooled down, without straining.