By Rajlakshmi
March 10, 2026
There's nothing quite as refreshing as a tall glass of kharbuja sharbat that keeps you hydrated in summer, while its cooling effect provides relief from the heat. Here’s the recipe.
1 medium-sized muskmelon 1 tablespoon sugar (adjust according to taste) 1 teaspoon of lemon juice A pinch of black salt (optional) Ice cubes for serving Fresh mint leaves for garnish (optional)
Wash the muskmelon thoroughly and cut it in half. Remove the seeds and scoop out the flesh using a spoon. Cut the flesh into small pieces.
Blend until you get a smooth puree. Strain the puree to remove any remaining fibres or seeds. Collect the strained juice in a bowl or jug.
Adjust the amount of sugar based on your desired sweetness level. Add lemon juice to the mixture and stir again.
If desired, add a pinch of black salt for a subtle, savoury taste. Black salt enhances the taste but is optional.
Transfer the prepared kharbuja sharbat to a glass pitcher or jug. Refrigerate it for at least 1–2 hours to chill.
Fill glasses with ice cubes and pour the chilled kharbuja sharbat over the ice.
Garnish with a sprig of fresh mint leaves to add a refreshing aroma.