By Aditi Saraswat
May 7, 2026
Bael sharbat has been a summer staple for a long time in Indian homes, particularly when the mercury feels intense. This traditional drink is naturally cooling and is treasured for its soothing effect on digestion, helping the body feel refreshed in exhausting summer weather.
1 medium ripe bael fruit 4 cups chilled water 3 to 4 tbsp jaggery or sugar ½ tsp roasted cumin powder ½ tsp black salt 1 tbsp lemon juice Ice cubes as needed Mint leaves for garnish
With the help of a rolling pin or heavy knife, crack open the hard bael shell and scoop out the soft pulp into a bowl.
To the pulp, add two cups of water and let it sit for at least 10 minutes to loosen the fibre and release the natural sweetness.
Mash the pulp thoroughly until it loosens into the water, making a thick, aromatic summer drink base.
Drain this mixture through a sieve, pressing it gently to extract the liquid while removing seeds and rough fibres from the pulp.
To this, mix in the chilled water, jaggery, black salt, roasted cumin and some lemon juice.
Pour the prepared juice over the glass filled with ice, garnish with some mint leaves and serve cold.