BAEL SHARBAT

Whenever I recall my childhood, the memories which stand out the most, which are the most special, are the ones related to food.

One of them is my father’s obsession with bael fruit. Bael or wood apple is a summer fruit native to India with significant medicinal properties and is especially known for its high energy content and laxative effect.

My father used to drink two glasses of bael juice daily before leaving for work, repeating it’s benefits and advantages so many times, I could recite them in my sleep 😆. And in the evenings when he returned, he always brought along more-a habit which drove my mother up the wall. Though she was sick of making bael juice day in and day out, my father never tired of drinking it.

In Ayurveda, bael fruit is used to treat diarrhoea and dysentery. Bael boosts the digestive health and metabolism. It is a natural remedy for diabetes, asthma, constipation, ulcers etc. An excellent coolant, it helps prevent heat strokes,a fact which makes it really popular here in central India where temperatures are known to soar over 45 degrees Celsius during summers.

Bael removes toxins from the intestine and purifies the blood. It provides relief from joint pain and jaundice and is also known to possess anti-ageing properties.

Serves: 4

Prep time: 10 minutes

Ingredients:

  • 2 cups ripe bael/wood apple pulp
  • 1 litre water
  • 1 tbsp lime juice
  • Sugar as per taste

Procedure:

  1. Scoop the pulp from the bael fruit.
  2. Mash the pulp thoroughly using your hands.
  3. Add one litre of water and strain the mixture well.
  4. Add lime juice. Serve chilled and don’t forget to enjoy. : )

(Don’t grind the pulp in mixer/grinder as the bitter seeds may get mashed with the pulp!)

Nosh farmaiye…

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