By Smriti Dey
May 9, 2026
In Jharkhand, bel sharbat is a popular drink during spring seasn. Mixed with sugarcane or pineapple juice, the ripe pulp makes it thick and sweet. Locals like the drink because it helps them cool off when the season transitions to being hot outside. Making bel sharbat at home keeps a seasonal tradition alive by using easy methods and fruit that is grown close by.
1 ripe bel (bael/wood apple) 750 ml chilled water 3–4 tablespoons sugar (adjust to taste) ¼ teaspoon black salt ¼ teaspoon roasted cumin powder Ice cubes, as needed
Break open the bel using a rolling pin and scoop out the pulp into a large bowl.
Add a little water to the pulp and mash it thoroughly using clean hands to loosen the flesh from the fibres.
Strain the mixture through a sieve, pressing well to extract the thick juice and discard seeds as well as fibres.
Add sugar, black salt, and roasted cumin powder to the extracted pulp, then mix until fully dissolved.
Pour in chilled water, stir well, add ice cubes, and serve immediately.